Ingredients with Measurements:
- 1 lb of prawns, peeled and deveined
- 8 cups of chicken or vegetable broth
- 1 stalk of lemongrass, bruised and chopped
- 2 cloves of garlic, minced
- 1 inch of ginger, peeled and grated
- 1 red chili, sliced
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 8 oz of rice noodles
- 1 cup of bean sprouts
- 1/4 cup of cilantro, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Chef's knife
- Cutting board
- Ladle
- Tongs
Step-by-Step Instructions:
1. In a large pot, bring the chicken or vegetable broth to a boil.
2. Add the lemongrass, garlic, ginger, and red chili to the pot. Reduce the heat to low and let it simmer for 10 minutes.
3. Add the prawns to the pot and cook for 3-4 minutes until they turn pink.
4. Add the fish sauce, soy sauce, and lime juice to the pot. Stir to combine.
5. Cook the rice noodles according to the package instructions. Drain and rinse with cold water.
6. Divide the noodles among four bowls. Ladle the soup over the noodles.
7. Top each bowl with bean sprouts and cilantro.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 3g
Carbohydrates: 43g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Chicken broth can be substituted for vegetable broth.
- Thai basil can be substituted for cilantro.
Variations:
- Add sliced mushrooms to the soup.
- Use chicken instead of prawns.
- Add coconut milk for a creamier soup.
Tips and Tricks:
- To make the lemongrass easier to chop, bruise it with the back of a knife before chopping.
- To make the soup spicier, add more red chili or use a spicier variety.
- To make the soup less spicy, remove the seeds from the red chili before slicing.
Storage Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation Ideas:
Serve the soup in a large bowl with a spoon and chopsticks.
Garnishes:
Garnish the soup with sliced lime wedges and additional cilantro.
Pairings:
Pair the soup with a side of steamed rice and a Thai salad.
Suggested Side Dishes:
- Steamed rice
- Thai salad
- Spring rolls
Troubleshooting Advice:
- If the soup is too spicy, add more broth to dilute the heat.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food Safety Advice:
- Make sure to cook the prawns until they turn pink and are no longer translucent.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Prawn noodle soup with lemongrass is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor Profiles:
This soup is savory, slightly spicy, and has a citrusy flavor from the lemongrass and lime juice.
Serving Suggestions:
Serve the soup hot with a side of steamed rice and a Thai salad.
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Region: Thai