Ingredients with Measurements:
- 1 lb. prawns, peeled and deveined
- 8 oz. rice noodles
- 1 can coconut milk
- 4 cups chicken or vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 lime, juiced
- 1 red chili, sliced
- 2 tbsp. vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
2. Add the chicken or vegetable broth, coconut milk, fish sauce, soy sauce, and brown sugar to the pot. Stir well to combine.
3. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
4. Add the prawns to the pot and cook for 3-4 minutes until they turn pink and are cooked through.
5. While the prawns are cooking, prepare the rice noodles according to the package instructions. Drain them in a strainer and rinse with cold water.
6. Add the cooked rice noodles to the pot and stir well to combine.
7. Add the lime juice and sliced red chili to the soup. Taste and adjust the seasoning with salt and pepper if needed.
8. Serve the prawn noodle soup hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 35g
Protein: 20g
Sodium: 1000mg
Substitutions for ingredients:
- Shrimp or chicken can be substituted for prawns.
- Rice noodles can be substituted for egg noodles or udon noodles.
- Brown sugar can be substituted for honey or maple syrup.
- Red chili can be substituted for jalapeño or serrano pepper.
Variations:
- Add vegetables such as bok choy, spinach, or mushrooms to the soup.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add lemongrass or kaffir lime leaves for a more authentic taste.
Tips and tricks:
- Do not overcook the prawns as they will become tough and rubbery.
- Rinse the rice noodles with cold water to prevent them from sticking together.
- Adjust the spiciness of the soup by adding more or less red chili.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the prawn noodle soup in individual bowls, garnished with fresh cilantro and sliced red chili.
Garnishes:
Fresh cilantro and sliced red chili.
Pairings:
Serve the prawn noodle soup with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the prawns until they are fully cooked to avoid foodborne illness.
Food history:
Prawn noodle soup is a popular dish in Southeast Asia, particularly in Thailand and Vietnam.
Flavor profiles:
This prawn noodle soup is savory, slightly sweet, and has a hint of spiciness from the red chili.
Serving suggestions:
Serve the prawn noodle soup as a main course for lunch or dinner.
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Region: Thai