Spicy Prawns and Coconut Noodle Soup with Shiitake Mushrooms

Ingredients for Spicy Prawns and Coconut Noodle Soup with Shiitake Mushrooms

• 50g coarsely chopped peeled fresh ginger

• 4 garlic cloves, thinly sliced

• 45ml water

• 3 kaffir lime leaves

• 1 fresh lemongrass stalk, tough outer leaves removed, 4 inches of thick end thinly sliced

• 1/2 to 1 small whole dried red chilli (such as chilli de árbol)

• 45ml peanut oil, divided

• 24 large uncooked prawns, peeled, deveined, cut in half lengthwise, shells reserved

• 1 large red onion, halved through core, thinly sliced, divided

• 2 tablespoons fish sauce (such as nam pla or nuoc nam)

• 1 rounded tablespoon chopped palm sugar or dark brown sugar

• 950ml canned unsweetened coconut milk

• 600ml vegetable broth

• 275g shiitake mushrooms, stemmed, stems reserved, caps sliced

• 250g dried flat rice noodles

• 4 garlic cloves, thinly sliced

• 1 tablespoon toasted sesame oil (such as Asian)

• 120ml skinless peanuts, toasted, coarsely chopped

• 60ml fresh lime juice

• 120ml thinly sliced spring onions

• 1/3 cup fresh coriander leaves

• 1 lime, cut into 6 wedges

How to make Spicy Prawns and Coconut Noodle Soup with Shiitake Mushrooms

Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.

Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add prawns shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.

Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).

Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, prawns, peanuts, and lime juice to soup. Simmer until prawns is opaque, about 2 minutes.

Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with spring onions and coriander. Serve with lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.