peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe)
a few splashes Thai fish sauce
to taste
Directions
Blend the ginger
chilli
lemongrass
garlic and coriander in a food processor until quite finely chopped
adding a little vegetable oil if the paste is too dry.
Add the paste to a large shallow pan and cook for a few minutes to release the aromas
stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.
Meanwhile
pour some boiling water over the rice noodles in a bowl and let them sit until they have softened
about 4-5 minutes
then drain and set aside.
To soften the heat of the sauce
add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes
or until pink and tender
finishing off with splashes of Thai fish sauce
to taste
and more chopped fresh coriander
to your taste.
To serve
divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken
scallops or mushrooms are a great alternative to the prawns.
