Ingredients

Steps

• 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.