As winter’s frost settles in, nothing compares to the comfort of a steaming bowl of fragrant prawn noodle soup. Imagine returning home from the cold, your cheeks flushed with the winter chill, and stepping into a kitchen where the enticing aroma of simmering broth wraps around you like a cozy blanket. Succulent prawns, their sweetness enhancing the rich broth, float amidst soft noodles that soak up every ounce of flavour. A perfect way to escape the winter cold and revel in the simple pleasures of good food.
2 red onions, diced
4 celery sticks, sliced
15ml (1 Tbsp) grated ginger
130g Food Lover’s Chilli & Shiitake Mushroom Paste
30ml (2 Tbsp) canola oil
400ml coconut milk
400g Food Lover’s large prawns, uncooked and peeled
Rice vermicelli or rice noodles (cooked according to on-pack instructions)
Mung bean sprouts
Lime wedges
Fresh coriander
Fry off the onions, celery and ginger in the canola oil for 2 minutes, then add the Food Lover’s Chilli & Shiitake mushroom paste. Fry for another 2 minutes until fragrant.
Add the coconut milk, and the prawns and simmer for 8 minutes until the prawns have turned pink.
Ladle the broth over the cooked rice noodles and top with mung bean sprouts, a squeeze of fresh lime and chopped fresh coriander.
For a vegan option, replace the prawns with 400g cubed extra firm tofu.
This hearty fragrant prawn noodle soup is a must-try this season. Made with the convenience of Food Lover’s Chilli & Shiitake Mushroom Paste that packs a flavourful punch. Serve with mung beans and a squeeze of fresh lime.
You can find the Food Lover’s paste on the shelves of your nearest Food Lover’s Market, find your nearest FLM store: https://foodloversmarket.co.za/storelocator.
