Hi ladies,
Here's the recipe from one of the SW magazines. It week it a little and add a bit extra stick as otherwise it's a bit salty. If you don't want so much fluid, maybe just add less fish sauce
1L chicken or veg stock (1.75L)
4 banana shallots, thinly sliced (1/2 red onion)
2 large red chillies, deseeded and finely chopped(2 Padi with seeds, I love spice)
25g fresh ginger, cut into thin thin matchsticks
2 kaffir lime leaves (I have made it with and without and both nice)
3 tbsp Thai fish sauce
1 lemon grass stalk, very finely chopped (smashed and removed before serving)
Juice of one lime
Pinch of sweetener
250g shiitake mushrooms (I add an extra 100g button too, I love mushrooms )
I green pepper, thinly sliced (yellow)
250g peeled raw tiger prawns (I've also made with chicken or just veggies, all good)
2 heads of Pam choi, quartered (4 heads)
200g dried thin egg noodles (flat rice noodles when not on the soup challenge)
4 spring onions cut into slivers, to garnish
1. Put stock, shallots, red chillies, ginger, lime leaves, fish sauce, lemongrass, lime juice, and sweetener in a large pan and bring to the boil. Cover, reduce the heat to medium and simmer for 8-10mins.
2. Add the mushrooms, peppers and prawns and cook for 3-4 mins, or until prawns are cooked through. Add pak choi and cook for 1 min until wilted.
3. Meanwhile, cook the noodles according to packet instructions, drain and rinse. Divide between 4 bowls. Ladle the soup over the noodles, and serve garnished with spring onions.
Note, if I making a large batch I don't add the noodles or the oak chit until serving as they will easy become over cooked.
Hope you enjoy ladies!! Let me know
xx