Ingredients
- 1 tbsp vegetable oil
- 10 prawns/shrimp , peeled and deveined (Note 1)
- 2 garlic cloves , finely grated
- 2 tsp ginger , finely grated
- 1 lemongrass , peeled, finely grated (Note 2)
- 1 tbsp brown sugar
- 1 1/2 tbsp fish sauce (or soy sauce)
- 2 tsp curry powder (Note 3)
- 1 tsp coriander powder
- 2 tsp chilli garlic paste or other chilli paste , adjust to taste (Note 4)
- 400 g/14oz coconut milk (Note 5)
- 2 cups /500ml chicken broth (or vegetable)
- 2 tsp lime zest (1 lime)
- 200 g / 7 oz fresh egg noodles, prepared per packet (other noodles Note 6)
- Big handful bean sprouts
TOPPINGS / FOR SERVING:
- Lime wedges
- Fresh coriander/cilantro leaves
- Sliced red onion (or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional)
Instructions
-
Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn’t need to cook inside). Remove onto plate.
-
Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
-
Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
-
Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
-
Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
-
Add chicken broth and coconut milk. Stir and bring to simmer.
-
Simmer for 2 minutes, then add lime zest and return prawns into broth.
-
Cook for 2 minutes just to reheat and finish cooking the prawns.
SERVING:
-
Place noodles in bowl. Ladle over soup.
-
Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
-
Squeeze over lime juice to taste. Slurp and be happy!