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



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.


Related stories