Uncle Wiggly's Good Time Cooking Contest Entry
Hosted by Biggles at Meathenge
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Biggles over at Meathenge is asking for simple but yummy meals he can prepare and serve his family on weeknights. This is a favourite in our house. When there were four of us at home it was a favourite Saturday lunch time soup with a glass of wine and a bit of bread and cheese to follow. Now the children have left home B and I have this for a quick weekday dinner. Add some crusty bread and a wedge of runny cheese to the table if you have a big appetite. For me it is just enough without being too heavy.
The recipe is from Auckland chef and food writer Ray McVinnie , who is a hopeless public speaker, but a very clever cook.
Coconut, Prawn and Rice Noodle Soup
600ml chicken stock
2 cloves garlic, finely chopped
2 tablespoons finely chopped ginger
3 kaffir lime leaves ( if kaffir lime leaves aren't available, replace with 3 lemon grass stalks)
2 dried red chillies
250 gr shelled raw prawns
400 ml coconut cream
4 tablespoons fish sauce
4 tablespoons fresh lime juice (or to taste, it should be quite sour)
zest of 1 lime
2 spring onions, thinly sliced
150 gr rice noodles (rice sticks) dropped into boiling water for 4 minutes until just tender, rinsed well under cold water and set aside.
Put the stock, garlic, ginger,lime leaves (or lemon grass) and chillies into saucepan and bring to the boil. Simmer 5 minutes.
Add the prawns and coconut cream and simmer 5 minutes.
Add the remaining ingredients and bring to the boil. Taste and add more fish sauce if it needs more saltiness, or more lime juice if it needs to be more sour.
Serve immediately.
