Lunch

Vietnamese prawn soup

A fragrant Vietnamese prawn soup with rice noodles, coriander and mint. The broth is perfumed by the tender, white bit at the heart of lemongrass.
Vietnamese prawn soup
6
1H

Ingredients

Method

1.Peel and devein prawns; discard heads.
2.Place prawn shells, ginger, peppercorns, garlic, half the chilli, lemongrass and water in a large saucepan or stockpot. Bring to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain stock; return liquid to clean saucepan.
3.Add prawns to stock; simmer, covered, about 3 minutes, or until prawns are changed in colour.
4.Meanwhile, pour boiling water over rice noodles in bowl; drain well.
5.Add lemon juice to stock; gradually add fish sauce to taste. Divide prawns and noodles evenly among 6 serving bowls. Top with stock, green onions, herbs and remaining chilli.

This recipe is best made just before serving. It is not suitable to microwave.

Note

Related stories