Its nice to have some soup in this cold weather, don't you think??? I've been wanting to have some Thai-inspired soup. Then I found this recipe. It is absolutely delicious and I can't get enough of it. An easy recipe to follow. In the original recipe, red chillies was listed in the ingredients but I decided not to use it as it might get a little spicy for hubby. I think this will be in my favorite monthly-to-cook list. Yum-Yum!!!!
500ml chicken stock
1 tbsp virgin oil
1 inch piece of root ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
small bunch of spring onions, while part only, roughly chopped
1 lemongrass stalk, about 4 inches long
1 tbsp fish sauce
juice of half lime
2 dried wonton noodles (Chinese thin egg noodles)
150g medium prawns, remove the shells and tails
small bunch of spring onions, green part only, cut on a slight diagonal
small bunch of fresh coriander leaves, chopped
Heat oil in a wok or pan over a medium heat. Add ginger, garlic and white parts of the spring onions. Cook for 2 minutes and pour in the chicken stock. Bruise the lemongrass stalk with the back of a knife and add to the stock. Bring to a boil and simmer for 5 minutes. Then strain the stock, discarding the solids.
Meanwhile, cook the dry wonton noodles in a boiling salted water for 10 minutes and drained.
Return the stock to the wok or pan and add the fish sauce and lime juice. Bring to a boil then take off the heat, add the prawns leave to poach for 2-3 minutes, until the prawns turn pink.
To serve, place the noodles into the center of a bowl and surround with cooked prawns. Pour over the stock then garnish with green parts of the green onions and coriander. Serve immediately.