Monday 26 May 2014

Hot and sour noodle soup

It was such a beautiful day today. The sun was out and it was nice and warm. At night however the temperature dropped and it was quite chilly, making it perfect weather to have this brothy soup. You've got to try it yourself to believe how lovely it was - the flavours came together very well, the vegetables and prawns gave it a nice texture and the broth was perfect to slurp on (I know you do it too! Slurping is allowed at home :) ) 

I wanted to use rice noodles in the soup but forgot to buy them so used egg noodles instead, which tasted great too. 


100 gms egg noodles
100 gms cooked and peeled prawns
150 gm fresh shiitake mushrooms
60 gms (about 4-5) baby corn cut into pieces
4 spring onions chopped
20 gms ginger peeled and sliced thinly
3 cloves of garlic sliced thinly
2 red chillies de-seeded and thinly sliced (adjust as per taste)
1 tsp dried chilli flakes (optional)
5 cm piece of lemon grass roughly crushed
2 tbsp fish sauce
1 tbsp rice wine vinegar
2 tsp light soy sauce
1.5 litre of water
1 veg or chicken stock cube
A handful of coriander 


In a large pan, add the water and stock cube. Add the sliced ginger, sliced garlic, sliced chillies, baby corn, lemon grass, soy sauce, rice wine vinegar and fish sauce. Cook for 15 minutes.

Add the mushrooms, chilli flakes and noodles and cook for a further 5-7 minutes (until noodles are cooked). Then add the cooked prawns and warm through for a minute. Stir in the coriander (leave some for garnishing) and spring onions.

Garnish with the remaining coriander and serve hot.

No comments

Post a Comment

© Mukta's food diaries | All rights reserved.
Blog Layout Created by pipdig