Prawn & Pea Thai Broth
Words & Styling by Natalie ThomsonPhotography by Louise Hagger
Get the taste of Thailand with this quick and fresh broth. This dish is packed with nutrients from crunchy vegetables, and is full of flavour, with prawns, lemongrass, ginger and coriander.
Prep time: 20 minutes
Cook time: 30 minutes
1 tbsp groundnut oil
1 lemongrass, crushed
1 small bunch of coriander
Thumb sized piece of ginger, sliced
500ml chicken stock
1 tbsp soy sauce
2 tbsp rice wine vinegar
80g thick rice noodles
1 handful of mixed mushrooms
1 carrot, sliced into ribbons with a peeler
50g sugarsnap peas, sliced in half lengthways
8-12 large raw prawns, shells on
Lime wedges, bird’s eye chilli and sliced spring onion, to serve
In a wok or large saucepan, heat the groundnut oil until sizzling. Add the lemongrass, coriander stems and ginger and stir fry, moving the ingredients around the pan to stop them burning. When the ingredients are golden and fragrant, add in the chicken stock and 250ml water and bring to the boil with the addition of the soy and rice wine vinegar. Turn down to a simmer and cook for 15-20 minutes to infuse all the flavours into the broth.
Meanwhile, soak the noodles in lukewarm water for 10-15 minutes to soften.
Taste the broth to check the seasoning and then strain the liquid into a saucepan and discard the infusing ingredients. Bring the broth to a simmer and add in the prawns. Wait until they start to turn pink, then add in the beansprouts, mushrooms, carrot and sugarsnap peas. Warm through for 3-4 minutes.
When the prawns are pink, add the softened noodles to the bottom of the bowls and ladle the fragrant broth over the top. Serve with coriander leaves, bird’s eye chilli, spring onion and a squeeze of lime.