Ginger and Coconut Prawn Broth
Recipe by Micheal Weldon
Serves 4 pers | 
Prep 10 minutes | 
35 minutes 
Ingredients:
- 1kg prawns, peeled, and cleaned (reserved shells)
- 1L chicken stock
- 1 onion, sliced thinly
- 2 garlic cloves, smashed
- 2 thumb-sized pieces of ginger, sliced thinly
- 1 lemongrass stalk, smashed
- 2 bird's eye chillies
- 2 lime leaves
- 1 tomato, quartered
- 2 AYAM™ Coconut Cream 400ml
- 1 lime, juiced
- 1 tbsp sugar
- 2 tbsp AYAM™ Fish Sauce
- 1 punnet cherry tomatoes, to serve
- 1 bunch bok choy, to serve
- 1 lime, quartered, to serve
- ½ bunch coriander leaves, picked, to serve
- 2 brid's eye chillies, sliced, to serve
- 1 AYAM™ Rice Vermicelli Noodles, hydrated, to serve
Method:
- In a large saucepan, fry the prawns shell until the colour has changed and the shells are caramelized. Add in the stock and cook to extract the flavour from the heads and shells. Once the stock is deeper and richer in colour turn off the heat and leave to sit for 10 minutes. Strain the shells out and discard.
- Return the stock to the saucepan and add in the onion, garlic, ginger, lemongrass, lime leaf, chilli, and tomatoes, bring up to a simmer, add in the coconut and continue cooking. After 10 minutes taste the broth and season to your liking with lime, sugar, and fish sauce.
- Strain the broth and return to the heat on the stove. Add in the prawns, tomatoes, and bok choy. Cook through gently.
- To serve, add the noodles, herbs, and chilli to a bowl, ladle soup over the top to heat the noodles.
Tips: Substitute crab for prawns or other seafood.
