Prawns in Lime Broth with Greens

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 10 MIN­UTES

Woman’s Day (NZ) - - Hit The Shop -

1.5 litres fish stock 2 stalks lemon­grass, trimmed, bruised, cut into 4cm lengths 3 kaf­fir lime leaves 1 long red chilli, sliced 500g peeled prawns 200g oys­ter mush­rooms, halved 2 ta­ble­spoons lime juice 2 ta­ble­spoons fish sauce 200g dried rice stick noo­dles, blanched, drained 1 baby pak choy, halved lime wedges, co­rian­der leaves to serve

1. In a large saucepan, bring stock and lemon­grass to the boil. 2. Add lime leaves and chilli to mix­ture, then sim­mer for 4-5 min­utes. 3. Stir in prawns and mush­rooms. Sim­mer for 1-2 min­utes. 4. Re­move from heat, then stir in lime juice and fish sauce. 5. Place noo­dles and pak choy into 4 bowls, then pour over soup. Serve with lime wedges and co­rian­der.

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