Ginger & Coconut Prawn Broth

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 35 mins

Ingredients

Broth

1kg prawns, peeled and cleaned, shells reserved

1litre of chicken stock

1 onion, sliced thinly

2 garlic cloves, smashed

2 thumb sized pieces of ginger, sliced thinly

1 lemongrass stalk, smashed

2 birds eye chillies

2 lime leaves

1 tomato, quartered

2 tins coconut cream

Lime

Sugar

Fish sauce

1 punnet of cherry tomatoes

1 bunch Bok Choy

1 Lime, quartered

½ bunch Coriander leaves picked

2 birds eye chilli, sliced

1 pack rice vermicelli noodles, hydrated

METHOD

In a large saucepan, fry the prawn shell until the colour has changed and the shells are caramelized. Add in the stock and cook to extract the flavour from the heads and shells. Once the stock is deeper and richer in colour turn off the heat and leave to sit for 10 minutes. Strain the shells out and discard.

Return the stock to the saucepan and add in the onion, garlic, ginger, lemongrass, lime leaf, chilli and tomatoes, bring up to a simmer, add in the coconut and continue cooking. After 10 minutes taste the broth and season to your liking with lime, sugar and fish sauce.

Strain the broth and return to the heat on the stove. Add in the prawns, tomatoes and bok choy. Cook through gently.

To serve, add the noodles, herbs and chilli to a bowl, ladle soup over the top to heat the noodles.

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