Monday, 18 June 2012

Prawn Noodle Soup

Prawn Noodle Soup

300g large, raw, unpeeled prawns
10 dried chilies, soaked in hot water then drained
8 shallots, chopped
3 cloves of garlic, chopped
Vegetable oil
1L chicken stock

Dried rice noodles, soaked in cold water
Morning glory leaves
100g cooked chicken breast, thinly sliced

Peel the prawns, reserving the heads and shells.
Put the chilies, shallots, garlic, sugar, and salt into a food processor and grind until smooth.
Heat oil in a wok. Add the paste and fry for 8 minutes until it becomes thick in consistency.
Add the prawn shells and heads into the paste and fry gently for 5 minutes.
Add the stock and bring to boil and simmer for 15 minute.
Adjust seasoning.
Bring a pan of unsalted water to the boil. Add the noodles to the boiling water and cook for 2 minutes, or until softened - then lift out and drain.
Add the peeled prawns to the stock and simmer for a minute.
To serve, divide the noodles and the morning glory leaves between deep soup bowls and ladle over the hot stock and prawns.
Top each one with some sliced chicken and some fried shallots, if you'd like.

All credits go to: Elsa Hazzim (for phenomenal typing).