Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 6 cups of chicken or vegetable broth
- 1 tablespoon of vegetable oil
- 1 tablespoon of grated ginger
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 cup of sliced mushrooms
- 1 cup of sliced bok choy
- 8 ounces of rice noodles
- 2 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Fresh cilantro and sliced green onions for garnish
Special equipment needed:
- Large pot
- Chef's knife
- Cutting board
- Grater
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the grated ginger and minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced red bell pepper, mushrooms, and bok choy and sauté for another 2-3 minutes until the vegetables are slightly softened.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Add the rice noodles and cook for 3-4 minutes until tender.
6. Stir in the soy sauce, fish sauce, and lime juice.
7. Add the prawns and cook for 2-3 minutes until they turn pink and are cooked through.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 5g
Carbohydrates: 40g
Protein: 20g
Sodium: 1400mg
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Any type of broth can be used.
- Any type of vegetable can be used instead of red bell pepper, mushrooms, and bok choy.
- Any type of noodles can be used instead of rice noodles.
- Tamari sauce can be used instead of soy sauce.
Variations:
- Add sliced carrots, snow peas, or bean sprouts for extra vegetables.
- Use chicken instead of prawns.
- Add a tablespoon of red curry paste for a spicy kick.
Tips and tricks:
- To make the soup more filling, add cooked chicken or tofu.
- To make the soup more flavorful, add a tablespoon of sesame oil.
- To make the soup more nutritious, add a handful of spinach or kale.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with fresh cilantro and sliced green onions.
Garnishes:
Fresh cilantro and sliced green onions
Pairings:
Serve the soup with a side of steamed rice or a crusty bread.
Suggested side dishes:
Steamed rice or crusty bread
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute the saltiness.
- If the soup is too bland, add more soy sauce or fish sauce for more flavor.
Food safety advice:
- Make sure the prawns are fully cooked before serving.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Prawn and ginger noodle soup is a popular dish in Asian cuisine, particularly in China and Southeast Asia.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the broth, soy sauce, and fish sauce, with a hint of spiciness from the ginger and garlic.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai