Sunday, 16 February 2014
A very quick, simple recipe for you folks that love Asian flavours – you’ll be amazed at just how speedy this wonderful fusion of flavours is. It’s the perfect winter warmer, the heat from the chillies and ginger will warm you right through.
This is the second recipe for a hot and sour broth I've posted on Miss Friday’s Feast; it’s such a good dish, with so many delicious Asian flavours I didn't think you’d mind another recipe that is an improvement on my last one. This recipe brings much more pungent, vibrant and fresh flavours, and makes for a perfect light meal or lunch. It’s perfect for a diet as it doesn't compromise on flavour; in fact it’s overloaded with it and will certainly leave you feeling as if you've had a healthy, but filling meal. Rich was a huge fan, he loved it, which is always a good sign.
I've not been very precise with the ingredient quantities here as it’s really a case of tasting as you go along. Some will prefer this a little sweeter, so should add less fish sauce and lime juice, whilst others (me) will love the salty tang of the fish sauce and fresh zing of the lime juice. It’s all a matter of personal taste, so be sure to have a slurp of the broth a few times throughout the cooking process. This is something you learn to do more and more, taste your food as you go along, it’s really important as some unbalanced flavours are hard to amend once the dish is finished. This recipe serves 2.
Handful of king prawns
Handful of dried mushrooms, soaked and drained
Handful of freshly chopped coriander
500ml chicken stock
2 nests of noodles (rice noodles or Pad Thai)
1 tbsp chilli oil
3 garlic cloves, minced
Small knob of ginger, minced
1 stalk of lemon grass, finely chopped
2 green finger chillies, finely chopped
2 shallots, finely sliced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp soft brown sugar
Juice of half a lime
Start by boiling the kettle and soaking the noodles in boiling water.
Heat the chilli oil in a small casserole pot, add the shallots and cook for a couple of minutes, then add the garlic, ginger, lemongrass and chillies, continue to cook for 3 minutes.
Add the mushrooms and prawns, cook for 5 minutes until the prawns are pink and the mushrooms softened, and then add the fish sauce, lime juice, soy and sugar. Stir well and cover with the chicken stock.
Turn the heat down to a simmer and transfer the noodles to the broth. Simmer for 15 minutes and serve in warmed bowls with a sprinkling of coriander.
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