Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 100 grams | Rice noodles; (3 1/2oz) |
| 1 tablespoon | Vegetable oil |
| 1 medium | Onion; finely chopped |
| 1 \N | Clove garlic; finely chopped |
| 1 teaspoon | Medium curry powder |
| 2 \N | Red chillies; finely chopped |
| 2 \N | Sticks lemon grass; stems crushed |
| 75 grams | Creamed coconut; (3oz) |
| 400 millilitres | Water; (14fl oz) |
| 500 millilitres | Chicken stock; (18fl oz) |
| 1 \N | Little gem lettuce; finely shredded |
| 200 grams | Frozen cooked tiger prawns; defrosted (7oz) |
| 1 \N | Red chilli; cut into thin |
| \N \N | ; strips (julienne) |
| 1 tablespoon | Fresh coriander; roughly chopped |
Cook the noodles following the pack instructions and refresh under cold water.
Heat the oil in a frying pan and fry the onion, garlic, curry powder and chilli for 1-2 minutes.
Add the creamed coconut, water, chicken stock and lemon grass, simmer for 5 minutes.
Add the lettuce, prawns and noodles then simmer for a further minute before serving.
Garnish with julienne of red chilli and freshly chopped corainder.
Converted by MC_Buster.
NOTES : An interesting first course with a combination of spicy Thai flavours.
Converted by MM_Buster v2.0l.