Chestnut mushroom and prawn noodle soup

AT A GLANCE

  • Serves 4 people

  • 375 gm fresh thin egg noodles
  • 300 gm medium green prawns, peeled, veins removed, tails intact
  • 2 bunches baby bok choy, bases trimmed and leaves separated
  • 1.2 litres chicken stock
  • 100 gm chestnut mushrooms
  • To serve: sesame oil
01   Cook noodles in a large saucepan of boiling water for 2 minutes, drain and refresh under cold running water.
02   Blanch prawns in a separate saucepan of boiling water for 10 seconds, then transfer to an absorbent paper-lined plate to drain. Add bok choy to water and blanch for 20 seconds, then drain and refresh under cold running water.
03   Bring chicken stock to the boil in a large saucepan, add noodles to warm through, then divide noodles between bowls. Add prawns and mushrooms to chicken stock and cook for 2 minutes, then add bok choy and stir. Arrange prawns, mushrooms and bok choy over noodles, then ladle over chicken stock and serve immediately with a few drops of sesame oil.

Recipe:

LAU'S FAMILY KITCHEN

Photography:

CON POULOS

Styling:

RODNEY DUNN

FEATURED IN

Feb 2007

Feb 2007

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