Thai style prawn & rice noodle soup

Try this Thai-inspired prawn and noodle soup for delicious winter main.

Recipe «Thai style prawn & rice noodle soup» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 125g rice vermicelli, 2 stalks lemon grass, 3 double kaffir lime leaves, 4 cups chicken stock, 2 cobs snow white corn, kernels removed , 100g small Swiss brown mushrooms, thinly sliced, 250g truss tomatoes, diced, 500g green king prawns, peeled, de-veined with tails intact , 2 limes, juiced, 1 tbsp fish sauce, 2 tsp sambal olek, 1 cup fresh coriander sprigs.

Ingredients:

• 125g rice vermicelli 
• 2 stalks lemon grass 
• 3 double kaffir lime leaves 
• 4 cups chicken stock 
• 2 cobs snow white corn, kernels removed 
• 100g small Swiss brown mushrooms, thinly sliced 
• 250g truss tomatoes, diced 
• 500g green king prawns, peeled, de-veined with tails intact 
• 2 limes, juiced 
• 1 tbsp fish sauce 
• 2 tsp sambal olek 
• 1 cup fresh coriander sprigs 

Instructions

1. Place vermicelli in a large heatproof bowl and cover with boiling water. Stand until noodles are tender, then drain and rinse under cold water. Divide between four soup bowls.
2. Meanwhile, trim lemon grass and remove tough outer leaves until you have just the tender white part of the stalk. Chop finely. Place lemon grass, kaffir lime leaves and stock in a medium saucepan. Bring to boil and simmer, covered, for 5 minutes. Add corn kernels and mushrooms, simmer, covered for further 2 minutes. Add tomatoes and prawns and simmer until prawns are just cooked through. Add lime juice, fish sauce, sambal olek and coriander. Season to taste.
3. Ladle hot soup over noodles in bowls and serve immediately.