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Categories:
tail lime juice spring onions button mushrooms sesame oil ginger clove garlic red chili chicken stock coconut milk rice noodles fresh cilantro
Viewed: 57 - Published at: 7 years agoIngredients
- 12 None tail-on raw shrimp, deveined
- 6 tbsp lime juice
- 6 None spring onions, trimmed and sliced
- 5.25 oz button mushrooms, halved
- 3 tbsp sesame oil
- 1 inch fresh ginger, peeled and finely chopped
- 1 clove garlic, minced
- 1 None red chili, deseeded and finely chopped
- 2 1/2 cups chicken stock
- 1 (13.5 oz) can coconut milk
- 4.5 oz rice noodles
- 4 tbsp fresh cilantro, finely chopped, to garnish
Method
- Drizzle prawns with 2 tbsp lime juice. Thread onto 4 skewers along with spring onions and 1 mushroom.
- Heat 2 tbsp sesame oil in a saucepan, add ginger, garlic and chili and saute for 2-3 mins. Add remaining lime juice, stock and coconut milk. Add remaining spring onions and mushrooms, bring to a boil then simmer for 5-6 mins. Add noodles and cook for 2-3 mins. Season.
- Meanwhile, heat remaining sesame oil in a frying pan, add prawn skewers and any remaining prawns and saute, turning, for 2-3 mins. Divide soup between 4 bowls. Top with skewers and prawns. Sprinkle with fresh cilantro and serve.
