Adam Liaw’s coconut prawn noodle soup
This simple noodle soup looks labour-intensive, but it’s ready in less than half an hour – and if you use pre-made stock, you can cut that time in half.
Ingredients
600g whole prawns, with shells
3 tbsp vegetable oil
2 brown onions, finely sliced
3 garlic cloves, grated
1cm ginger, grated
1 tsp turmeric
1 tsp chilli powder
2 tbsp fish sauce
2 tsp sugar
400ml coconut cream
500g Hokkien noodles
1 red onion, thinly sliced, to serve
lime wedges, to serve
coriander, roughly chopped, to serve
Method
Step 1
Peel the prawns and remove the intestines. In a pot, combine the shells and heads (reserving 3 of the prawn heads) with 1 litre of water and bring to a simmer over a medium heat. Simmer covered for 15 minutes, then drain and reserve the stock. Discard the shells and heads.
Step 2
Heat a large saucepan over medium heat and add the vegetable oil. Fry the reserved prawn heads for about 4 minutes until fragrant, then remove from the saucepan and add the onions, garlic and ginger and fry for about 5 minutes. Add the turmeric and chilli and fry for a minute. Add the prawn stock, fish sauce and sugar and bring to a simmer. Add the coconut cream and return to the simmer. Add the peeled prawns and cook for 2 minutes, then turn off the heat.
Step 3
Remove the noodles from the packet and place in a heatproof bowl. Pour boiling water over the noodles and stand for 3 minutes. Separate the noodles and drain. Divide the noodles between serving bowls and pour the hot soup on top. Serve with sliced red onion, lime wedges and coriander.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
