Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 10 prawns/shrimp (, peeled and deveined (Note 1))
  • 2 garlic cloves (, finely grated)
  • 2 tsp ginger (, finely grated)
  • 1 lemongrass (, peeled, finely grated (Note 2))
  • 1 tbsp brown sugar
  • 1 1/2 tbsp fish sauce ((or soy sauce))
  • 2 tsp curry powder ((Note 3))
  • 1 tsp coriander powder
  • 2 tsp chilli garlic paste or other chilli paste (, adjust to taste (Note 4))
  • 400 g/14oz coconut milk ((Note 5))
  • 2 cups /500ml chicken broth ((or vegetable))
  • 2 tsp lime zest ((1 lime))
  • 200 g / 7 oz fresh egg noodles, (prepared per packet (other noodles Note 6))
  • Big handful bean sprouts
  • Lime wedges
  • Fresh coriander/cilantro leaves
  • Sliced red onion ((or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional))

Instruction

  • Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
  • Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
  • Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
  • Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
  • Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
  • Add chicken broth and coconut milk. Stir and bring to simmer.
  • Simmer for 2 minutes, then add lime zest and return prawns into broth.
  • Cook for 2 minutes just to reheat and finish cooking the prawns.