Hot & Sour Seafood Broth

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Preparation Time: 20 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 8489 times

Ingredients:

Metric Imperial

150 gm(s) raw tiger prawns, peeled & deveined, shells reserved

1 ltr(s) vegetable stock

1 green chilli, deseeded & finely sliced

0.5 tsp(s) salt

6 kaffir lime leaves

2 lemongrass stalks, smashed

100 gm(s) rice noodles

1 small squid, cut into rings

1 tbsp(s) fish sauce (nam pla)

juice of 1 lime

6 shiitake mushrooms, stems removed, thinly sliced

2 spring onions, thinly sliced

6 cooked crab claws, cracked

2 tbsp(s) roughly chopped coriander

Oriental seafood broth from the Wagamama cookbook.

Posted by: Sarah Scott on 23 May 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Combine the prawn shells, stock, chilli, salt, lime leaves and lemongrass in a pan and bring to the boil, reduce the heat, cover and simmer for 30 minutes. Strain into a clean pan.

Cook the noodles according to the packet instructions, drain and refresh under cold water.

Mix together the prawns, squid, fish sauce, lime juice, mushrooms, spring onions. Season with salt and toss gently.

Bring the strained liquor back to the boil. Add the prawn and squid mixture along with the crab claws and simmer for 2 minutes. Taste and correct seasoning if required.

Place the soaked noodles in 2 bowls and ladle over the hot broth. Serve scattered with the coriander leaves.