AT A GLANCE
Chicken works very nicely here in place of prawns - or use both.
|01||Bring coconut milk, fish sauce, soy sauce, galangal, lime leaves, shallots, chillies and lemongrass to simmer in a saucepan over medium-high heat to infuse (8-10 minutes). Add prawns, simmer until they just begin to colour (1-2 minutes), then remove from heat, stir in lime juice and stand to let the residual heat cook the prawns through (1-2 minutes).|
|02||Meanwhile, place noodles in a large bowl, cover with boiling water and stand until tender (1-2 minutes). Drain and divide among bowls.|
|03||Remove prawns from poaching liquid and divide among bowls, then ladle poaching liquid over. Combine herbs and cucumber in a bowl, pile on top of prawns and noodles and serve with extra lime wedges and chillies to taste.|
Note Fresh rice noodles are available at select Asian grocers. If you're using dried noodles, cook in boiling water according to packet instructions.