Spicy prawn noodle soup is like a giant hug in a bowl for the soul and the stomach. It combines the sweetness of prawns, the freshness of vegetables, the lightness of broth with a punch! I made my own stock from prawn shells and a few additions as you will see however if you are short on time you could use a readymade stock but it really is worth the effort to do your own.
Ingredients- serves 2-3
For the stock
250g shell on king prawns
Litre of water
Knob of fresh ginger
4 spring onions- cut into thirds
Fresh piece of lemongrass- left whole
1 red chilli- sliced and deseeded (depending on how spicy you like it!)
1 fresh lime
2 tbsp dark soy sauce
2 tsp fish sauce
2tsp palm sugar
For the noodles
150g rice noodles
Handful of sugar snap peas- sliced on the diagonal
Handful of bamboo shoots- sliced on the diagonal
2 heads of pak choi- white parts finely sliced and leaves shredded
1. Kick off by removing the prawns from their shells. Take a large, deep saucepan and add a splash of vegetable oil and heat this over a high heat. Cook the prawn shells until they turn pink. Add a litre of water and bring to a gentle simmer. Leave this for half an hour before straining and reserving the water- you can discard the shells at this stage. Add the water back into a clean saucepan and infuse with the ginger, lemongrass and spring onion; these will all be removed later and won’t be in the final dish so sling them in and off you go! Simmer again for at least 30 minutes but longer if you can so the flavours can develop.
2. When you are nearly ready to use the stock, remove the ginger, lemongrass and spring onion and discard the prawn shells. Skim off any impurities from the surface of the stock and strain well. Now comes the time to season the stock so you must taste as you go. Add the soy sauce, fish stock and palm sugar as stated in the ingredients list but tweak to suit your tastes. Fish sauce and soy will add the salty edge the broth needs so go easy. Give a squeeze of lime to add a little acidity.
3. In a separate pan, add a splash of oil and heat over a medium heat. Add the sugar snap peas, bamboo and the white part of the pak choi. If you like a spicy broth you should add the chilli in at this stage too; if you prefer it to be milder then add it in at the end to serve. Cook the vegetables for a couple of minutes before adding the broth back into the pan. Bring it back to a simmer before adding the prawns and pak choi leaves to cook. The prawns will go blush pink when ready.
4. Meanwhile, cook the rice noodles according to packet instructions and drain well. I give mine a minute less than it suggests as it will be in the broth so you don’t want soggy noodles. Take large bowls for serving and divide the noodles between them. Ladle over the finished broth and finish with a little extra chilli or coriander if you like.
Spicy prawn noodle broth- the perfect meal for a chilly evening as autumn looms!