Prawn Noodle Soup

Ingredients

Vegetable oil

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, freshly grated

Prawns

500 grams, peeled and deveined

Chicken broth

8 cups

Soy sauce

2 tablespoons

Fish sauce

1 tablespoon

Chili flakes

1 teaspoon, adjust to taste

Salt

to taste

Pepper

to taste

Rice noodles

200 grams

Bean sprouts

1 cup

Spring onions

2, chopped

Cilantro

1/2 cup, chopped

Lime

1, cut into wedges

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until they become aromatic.
2. Add the prawns to the pot and cook until they turn pink, indicating they are cooked through. Once done, remove the prawns using a slotted spoon and set them aside.
3. In the same pot with the infused oil, pour in the chicken broth, soy sauce, fish sauce, and chili flakes. Stir well and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and allow the broth to simmer for about 15 minutes to allow the flavors to marry together.
5. While the broth is simmering, prepare the rice noodles according to the package instructions. Once cooked, drain and set them aside.
6. After the broth has simmered, taste it and adjust the seasoning with salt and pepper as needed.
7. To serve, divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles, making sure each bowl gets an equal amount.
8. Top each bowl with the cooked prawns, a handful of bean sprouts, a sprinkling of chopped spring onions, and a touch of chopped cilantro.
9. Finally, squeeze fresh lime juice over each bowl for a touch of acidity and serve hot. Enjoy this invigorating dish on a cool day!