Our Prawn Pho has a delightful twist based on the classic Vietnamese noodle soup. This dish brings together the sapor from the lemongrass with succulent prawns, cooked rice stick noodles, and an aromatic broth infused with tangy tamarind.
Ingredients
- 1 tbsp olive oil
- 1 onion thinly sliced,
- 4 sliced woodland mushrooms
- 2 tbsp lemongrass paste, ginger, garlic and chilli paste
- 1 red pepper julienned
- 200g Rice stick noodles
- 1 tbsp tamarind paste
- 1 vegetable stock cube and lime juice
- 180g prawn
- Salt & ground black pepper
- Top with a sprig of fresh mint
Instructions
- Heat olive oil in a large stock pot on medium-high heat.
- Add onion, cook for 2-3 minutes, then add mushrooms and stir frequently until they are soft.
- Add the lemongrass, ginger, chili paste and garlic for one minute, stirring continuously.
- Add red peppers, vegetable broth, and water and bring to a boil.
- Add shrimp and tamarind, Reduce heat to simmer.
- Cook for 4-5 minutes or until shrimp are cooked through.
- Add the lime juice and stir through noodles
- Cook on low for 1-2 two minutes. Remove from heat.
- Season with salt and pepper
- Add the toppings and serve immediately.