Prawn and Noodle Oriental Broth

A fragrant Thai-style coconut broth featuring king prawns, fresh mango, ginger, and lime served over delicate rice noodles.

Broth Quick Seafood Noodles Prawns Thai

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

65.5g

per serving

65.5 g total

Fat

52.8g

per serving

52.8 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

Fruits

0.25

piece

Mango

peeled, sliced

piece

Lime

juice only

GrainsCereals

100

Rice Noodles

cooked and drained

Liquids

200

Water

boiling

100

Coconut Milk

NutsSeeds

clove

Garlic

chopped

tbsp

Sesame Seeds

handful

Coriander

fresh

OilsFats

tbsp

Sesame Oil

Seafood

piece

King Prawns

raw, deveined

Vegetables

Root Ginger

peeled, chopped

Method

Boil prawn heads and half the ginger in 200ml water for 12 minutes then strain, discarding solids.

Combine the stock with coconut milk and 1 tablespoon of soy sauce, then simmer the prawns until pink.

Remove the prawns and set aside.

Blend remaining soy sauce, ginger, mango, sesame oil, garlic, lime juice, sesame seeds, and half the coriander.

Stir the blended paste into the coconut broth and bring to a boil.

Return the prawns to the liquid to warm through.

Pour broth into a bowl with the 100g of noodles and garnish with remaining coriander.