Thai Prawn Soup

Instructions

Heat the oil in a large saucepan; cook the onion, chillies and ginger for 2 minutes. Add the mushrooms and cook for 3 minutes, stirring occasionally.

Add the stock, lemon grass and rice wine or white wine vinegar. Bring to the boil and simmer for 10-12 minutes.
Add the prawns, coriander and noodles, bring to the boil; reduce the heat and simmer for 3-4 minutes.
Serve garnished with spring onions.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes

Ingredients

455g (1lb) large cooked peeled prawns, defrosted
1 15ml spoon (1 tbsp) sunflower oil
1 onion, chopped
2 small green chillies, deseeded and finely chopped
2.5cm (1
50g (2oz) mixed mushrooms e.g. Shitake, oyster, brown, button
2 litres (3 and a half pints) fish or vegetable stock
1 stalk lemon grass, peeled and chopped
2 15ml spoon (2 tbsp) rice wine or white wine vinegar
4 15ml spoon (4 tbsp) fresh chopped coriander
115g (4oz) rice noodles
spring onions, sliced lengthways for garnish

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