But it is less hot then the original recipe and more European in style.
The veggies and mung been noodles with the large prawns together makes this dish a great winter warmer. But it is a light meal.
The base is home made chicken stock. Do not use the cube kind, better some from a jar if you have to buy it.
Heat it up with the kaffir lime leaves, lemon grass and ginger and mushrooms. That gives the Umami to the soup.
The other ingredients follow a little later.
Recipe for 2:
750 ml chicken stock
10 large king prawns shelled
1 spring onion
200 g button mushrooms
50 g sugar snap peas
1 red bell pepper
1 red chili
2 tbsp Nuoc Mam
1 lime
2 tbsp parsley
2 knobs of ginger
4 kaffir.lime leaves
2 lemongrass stalks
50 g mungo bean noodles
Chop the veggies and heat up the stock. With the aromats and mushrooms give the soup 5 min. Add the other veggies.
Put the noodles in a bowl and pour boiling water over it. Drain after 3 min and add to the
Peel the prawns. When they are raw and frozen, they need a little longer in the soup.
Season with fish sauce and lime. Finish with parsley.
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