Hot and sour prawn soup is a delicious dish which reminds me of Vietnamese pho noodles which is also served with chili, bean sprouts and mint leaves. Follow the same recipe for other meats to make other variants of this recipe.
250g flat rice noodles
6 cups chicken stock
2 tablespoons green curry paste
1 tablespoon soy sauce
1 tablespoon caster sugar
1 lime, juiced
2 tomatoes, chopped
2 celery stalks, sliced
20 green prawns, peeled but tails intact
Salt and pepper to taste
Chili for serving
Bean sprouts for serving
Coriander leaves for serving
Mint leaves for serving
Cook the rice noodles in a pot of boiling water or according to package instructions or until they are al dente. Drain well and set aside.
In a large saucepan, combine the chicken stock, green curry paste, soy sauce, sugar and lime juice. Place the saucepan over high heat and bring it to a boil. Add the celery and tomatoes. Reduce the heat to low and let it simmer until the tomatoes are soft.
Place the prawns in the saucepan and cook them for two to three minutes or until they turn pink. Next, split the noodles between individual bowls and ladle some soup and prawns over them. Serve immediately with chili, bean sprouts, coriander and mint leaves on the side.
Photo Courtesy Of: Simon Aughton