Thai Prawn Soup

Ingredients

500g (1lb) Regal Cooked Tiger Prawns, defrosted

1 x 15ml spoon (1 tbsp) sunflower oil

1 onion, chopped

2 small green chillies, deseeded and finely chopped

2.5cm (1") piece fresh root ginger, peeled and chopped

55g (2oz) mixed mushrooms e.g. Shitake, oyster, brown, button

2 litres (3½ pints) fish or vegetable stock

1 stalk lemon grass, peeled and chopped

2 x 15ml spoon (2 tbsps) rice wine or white wine vinegar

4 x 15ml spoon (4 tbsps) fresh chopped Coriander

115g (4oz) rice noodles

Spring onions, for garnish

Method

1) Heat the oil in a large saucepan; cook the onion, chillies and ginger for 2 minutes. Add the mushrooms and cook for 3 minutes, stirring occasionally.



2) Add the stock, lemon grass and rice wine or white wine vinegar. Bring to the boil and simmer for 10-12 minutes.



3) Add the prawns, coriander and noodles, bring to the boil; reduce the heat and simmer for 3-4 minutes.



4) Serve garnished with spring onions.

Serves: 4

Provided By: Sea Fish Authority