You’re going to love this zingy little number. We’ve taken massive flavours: chilli, ginger, kaffir lime leaves, coriander and cuddled them up in creamy coconut. The result? A dish that’s equal parts cheeky and sweet, warming and refreshing, impressive as anything but unbelievably simple.
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rice stick noodles
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
To prepare the ingredients, peel and grate the ginger, scrunch the lime leaves, finely dice the red onion and chilli. Separate the coriander leaves and stems, zest and juice the lime and thinly slice the cucumber. Cut off the lower part of the lemongrass bulb because this will be woody and tough. Then remove the tougher outer leaves. What you are looking for is the softer layers within. First it’s best to “bruise” the trimmed stalk with the back or side of a knife because it will help break down its fibrous stalk. To soften them even further, you don’t want it chewy in your meal, finely chop the remaining stalk.
In a saucepan, bring the coconut milk, fish sauce, soy sauce, ginger, lime leaves, red onion, chilli, finely chopped coriander stems, lemongrass, and lime zest to a simmer over medium-high heat for about 6-8 minutes - this will make all those lovely flavours infuse together! Add the prawns and simmer for about 2-3 minutes or until they begin to colour, then remove from the heat and stir in lime juice and stand to let the residual heat cook the prawns fully.
Meanwhile, place noodles in a large bowl, (remember to weigh out the correct amount!) cover with boiling water and stand for about 3-4 minutes or until tender. Drain and divide among serving bowls.
Remove the prawns from the poaching liquid and divide among bowls, then ladle poaching liquid over. Scatter the coriander leaves and the cucumber on top of prawns and noodles to serve.
Did you know? The origin of the coconut has been lost to history. Coconuts are a prehistoric plant that scientists believe came from the South Pacific around what is now New Guinea.