Ginger prawn broth with noodles
14/10/2007
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Whether single or part of a big busy household, from time to time we can all find ourselves cooking for one. This quick solo meal is a cinch to combine and cook and results in vibrant flavours and textures.
Ingredients
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| 50 g | Egg noodles |
| 165 ml | Coconut milk |
| 1 clove | Garlic |
| 1 tsp | Root ginger, grated |
| 1 pinch | Chilli flakes |
| 6 | Raw prawn cutlets |
| 1 | Spring onion |
| 2 tsp | Fish sauce |
| 1 to serve | Lime |
Directions
- Cook noodles in boiling water for 2 minutes, then drain well.
- Place coconut milk, sliced garlic, grated ginger and chilli flakes in a saucepan and bring just to the boil (don't allow it to boil as the coconut milk might split).
- Add prawns and spring onion, then simmer for 1 minute or until prawns turn bright pink.
- Add noodles and stir to combine. Season with a little (thai) fish sauce and serve with halved lime to squeeze over.
Tip: Prawn cutlet is the term for whole raw prawns that have been peeled but have had their tails left intact. Prawn cutlets are available from supermarkets and fish markets. The colour of raw prawns may vary, but they all turn a bright pinky-orange when cooked.
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