Vietnamese Prawn Soup

Name: Vietnamese Prawn Soup
Ingredients: 12 None raw king prawns (1 lb), peeled (shells reserved), deveined, heads discarded; 1 tbsp thinly sliced fresh ginger; 1 tsp black peppercorns; 2 cloves garlic, minced; 2 None large fresh red chilies, seeded, thinly sliced; 1 stalk lemongrass, coarsely sliced; 14 oz fresh rice noodles; 1/4 cup lemon juice; 4-6 tbsp fish sauce; 2 None spring onions, sliced thinly; 1/4 cup fresh cilantro leaves; 2 tbsp fresh mint leaves

12 ingredients

4 steps

Ingredients

12 None raw king prawns (1 lb), peeled (shells reserved), deveined, heads discarded
1 tbsp thinly sliced fresh ginger
1 tsp black peppercorns
2 cloves garlic, minced
2 None large fresh red chilies, seeded, thinly sliced
1 stalk lemongrass, coarsely sliced
14 oz fresh rice noodles
1/4 cup lemon juice
4-6 tbsp fish sauce
2 None spring onions, sliced thinly
1/4 cup fresh cilantro leaves
2 tbsp fresh mint leaves

Directions

1

Place prawn shells, ginger, peppercorns, garlic, 1 chili, lemongrass and 12 cups water in a large saucepan or stockpot. Bring to a boil. Reduce heat and simmer for 20 mins. Strain into a clean saucepan.
2

Add prawns to stock and simmer, covered, for 3 mins, or until pink.
3

Meanwhile, pour boiling water over rice noodles in a bowl. Soak until tender then drain well.
4

Add lemon juice and fish sauce to stock. Distribute prawns and noodles between 6 serving bowls. Top with stock, spring onions, herbs and remaining chili. Serve.

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