This delicious broth will fill you up and comfort you at the end of a fast day. Serves 2
8 large green prawns
2.5 cups of chicken stock
1 small piece of ginger, sliced
1 lemon grass stalk
1 small red chilli, sliced
2 Kaffir lime leaves
75 gm broccoli, cut into small florets
60gm button mushrooms, thinly sliced
fish sauce
juice of half a lime
pinch of sugar
60gm buckwheat noodles, cooked and drained.
coriander
Peel and devein the prawns, leaving the tails intact. Place heads and shells in a large saucepan with the stock and ginger. Lightly bruise the lemon grass stalk with the back of the knife and add it to the pan with the chilli and kaffir lime leaves. Bring to a simmer and cook for 15 minutes. Strain into a saucepan, discarding the solids. Place the broccoli and mushrooms in the stock, bring to a simmer and cook 2 minutes. add the prawns and cook another 2 minutes. Stir in the fish sauce, lime juice and sugar.
Divide the noodles into 2 bowls. Add coriander leaves, then divide the prawns and vegetables between the bowls and pour over the hot broth. Serve with extra chilli slices.
8 large green prawns
2.5 cups of chicken stock
1 small piece of ginger, sliced
1 lemon grass stalk
1 small red chilli, sliced
2 Kaffir lime leaves
75 gm broccoli, cut into small florets
60gm button mushrooms, thinly sliced
fish sauce
juice of half a lime
pinch of sugar
60gm buckwheat noodles, cooked and drained.
coriander
Peel and devein the prawns, leaving the tails intact. Place heads and shells in a large saucepan with the stock and ginger. Lightly bruise the lemon grass stalk with the back of the knife and add it to the pan with the chilli and kaffir lime leaves. Bring to a simmer and cook for 15 minutes. Strain into a saucepan, discarding the solids. Place the broccoli and mushrooms in the stock, bring to a simmer and cook 2 minutes. add the prawns and cook another 2 minutes. Stir in the fish sauce, lime juice and sugar.
Divide the noodles into 2 bowls. Add coriander leaves, then divide the prawns and vegetables between the bowls and pour over the hot broth. Serve with extra chilli slices.
