prawn ramen soup

prawn ramen soup

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This prawn ramen soup is packed with Asian flavours and hearty goodness. The broth freezes well, so make double and cook mushrooms or chicken in it next time.

  • 50 mins
  • Serves 4-6
  • Intermediate

INGREDIENTS

FOR THE BROTH

  • 30ml sesame oil
  • 2 onions, cut into wedges
  • 160ml ginger, sliced
  • 6 garlic cloves, crushed
  • 45ml lemongrass, thinly sliced
  • 20ml cumin seeds
  • 3 star anise
  • 60ml brown sugar
  • 2L fish stock
  • 80ml soy sauce
  • juice of 2 limes + extra

TO SERVE 

  • 2 x 120g packets dried ramen noodles (discard seasoning)
  • 12 prawns, shelled, tail left intact
  • 2 spring onions, thinly sliced
  • handful coriander, chopped
  • 1 red chilli, sliced (optional)
  • sesame seeds, to sprinkle

METHOD

  1. For the broth, heat the oil on medium and sauté the onion, ginger, garlic, lemongrass, cumin and
    star anise. Add the sugar and stock and bring to a boil. Simmer on low for about 30 minutes, stirring occasionally. Strain the broth and stir in soy sauce and lime juice to taste.
  2. To serve, bring the broth to a boil. Add the noodles, cover and cook for about 3 minutes or until tender. Add the prawns and cook for 1 minute or until cooked. Divide between 4-6 serving bowls.
  3. Top each bowl with onions, coriander, chilli, extra lime wedges and sesame seeds.

Variation:

  • Replace the prawns with chicken, soft boiled eggs, tofu or mushrooms.
  • If you can’t find ramen noodles, replace with glass noodles, rice noodles or 2-min noodles.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: March, 2018


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