Ingredients:
500 g of cooked king prawns
500 ml coconut milk
1 packet of thin noodles (vermicelli)
1 medium onion
1 tablespoon of Thai sweet chili sauce
1 teaspoon ketumbar (coriander)
2 tablespoon of peanut oil
Crushed garlic
2 small chopped fresh chilies (optional)
Preparation:
1. Remove the heads and shell the prawns (keep the heads and shells for making the stock) and remove the veins.
2. In a saucepan, heat a tablespoon of the oil and when very hot, drop in the prawn heads and shells and cook over a high heat for about 5 minutes, stirring constantly to prevent them burning. This is the basis of the stock.
3. After 5 minutes, add 4 cups of water to the saucepan, bring to the boil and then turn down the heat and simmer for 15 – 20 minutes. Remove from the heat and strain the liquid stock into a bowl.
4. Finely dice the onion and in a frying pan with a table spoon of oil, cook until transparent, and then add the teaspoon of garlic. Cook for a another minute and then remove from the heat.
5. In another saucepan, heat a little oil, add the cooked onion and garlic and then add the cumin, coriander, sweet chili sauce, a pinch of salt, and half a teaspoon of sugar. If you like it to be spicy, now also add the finely chopped chilies, including the seeds. Stir well and then add the prawn stock and bring to the boil.
6. Reduce the heat to stop it boiling and then add the coconut milk and continue to heat for 15 minutes, stirring occasionally. After 15 minutes, add the prawns – they are already cooked so they only need to be heated in the soup. If you cook them for too long they will become very tough.
7. Whilst the soup is simmering, in a another large saucepan or pot of boiling water, add 1 tablespoon of oil and if you wish, a pinch or two of salt. Add the noodles and boil until cooked, about 10 minutes.
8. Strain the noodles and then serve into individual bowls and then pour in the soup (sharing the prawns evenly of course). You can also add some bite sized pieces of fresh bread into the soup.
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