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Asian prawn soup
Asian prawn soup


  • 3 cloves garlic
  • 1 long red chilli, deseeded and finely chopped
  • 1 bunch coriander, leaves picked, stems chopped and roots finely chopped
  • 2 tsp peanut oil (see Cook’s Note)
  • 5 cups salt-reduced chicken stock
  • 2 Tbsp salt-reduced soy sauce
  • 1½ Tbsp white vinegar
  • 2 tsp sugar
  • 200g dried wide rice noodles
  • 5OOg green king prawns, peeled and deveined
  • 1 cup beansprouts

Asian prawn soup

Sarah Bowman
  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Using a mortar and pestle, pound garlic, chilli and coriander roots and stems to a paste.

Heat oil in a large saucepan on medium-high. Add paste and cook, stirring, for 1 minute, until fragrant. Add stock, 1 cup water, soy sauce, vinegar and sugar. Bring to the boil. Reduce heat to medium and simmer for 5 minutes, until reduced sightly. Add noodles and cook for 5 minutes, until just tender. Add prawns and cook for 2 minutes, until the prawns are opaque.

Divide soup between serving bowls. Top with beansprouts and coriander leaves and serve.

Cook's tip

Peanut oil has a nutty taste and a high smoke point, so it’s good for stir-frying. It’s widely available at supermarkets.

Article from the September, 2011 issue of Taste magazine.

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