This is my take of a well known Malaysian soup. Packed with amazing flavours and aromas. Add as much chilli as you can take!
I enjoy making this ‘meal soup’ in the caravan and have made it for 6 people! It’s especially appreciated when the evenings turn chilly or if you are feeling under the weather – this will pick you up!
Traditionally, it is made with lemongrass but I use organic lemon zest and juice. I love it and I hope you will too!
Portions: 2
Prep and Cook Time: Under an hour
Cookware: Wok and noodle pan
- 1 shallot – finely sliced
- 1 garlic clove – very finely chopped
- 1 cm ginger – finely chopped
- 1/2 red chilli – finely sliced or 1/2 tsp chilli flakes
- 300ml stock (1/2 veggie stock cube )
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 lemon – zested and juiced
- 100ml coconut milk (I use 40g creamed coconut dissolved in 100ml water)
- 2 handfuls spinach leaves
- coriander leaves – to taste
- 200-250g large raw prawns
- 2 portions (160g) udon or rice noodles
- lime 1/4’s
Method
Heat 1 tbsp of oil in the wok, gently sauté the shallot, garlic, ginger and chilli until softened for about 3 minutes.
Add the stock, fish sauce, sugar, lemon zest and juice and mix well. Then add the coconut milk, stir to dissolve and simmer on a very low heat until ready to add the spinach and prawns. Check seasonings and add salt and chilli flakes, if needed. The broth is made!
This is a good meal to prepare in advance as the broth will happily wait until you are ready to add the spinach and prawns.
Once the broth is prepared and approximately 5 minutes before serving, turn the heat to medium and wilt the spinach, coriander and cook the prawns in the broth until they turn pink, 3 or 4 minutes. Do not overcook as the prawns will turn rubbery. At the same time, cook the noodles, as per instructions.
Assemble
Divide the cooked noodles into warmed bowls, then ladle on the soup and prawns. Top with coriander leaves if wish.
Enjoy!
The quantities above will cover your noodles with a creamy, wonderfully flavoursome broth but if you would prefer it more soupy, then add a little more stock, salt and chilli flakes.
