PRAWN AND NOODLE SOUP

INGREDIENTS

• 30g butter

• 1 red pepper, chopped

• 1 onion, chopped

• 1 leek, chopped

• 2 x 410g cans of tomatoes

• 1 1/2 teaspoons grated

• fresh ginger

• 2 small chicken stock cubes, crumbled

• 2 liters ( 8 cups ) of water

• 1 tablespoon chopped fresh parsley

• tiny pinch saffron

• 2 tablespoons tomato paste

• 1 carrot 1 stick celery

• 50g fresh egg noodles

• 1 teaspoon cracked black peppercorns

• 1 1/2 tablespoons lemon juice

• 75g oyster mushrooms

• 300g cooked prawns, shelled 

PRAWN AND NOODLE SOUP METHOD:

Heat butter in a large pan, add pepper, onion, and leek, and cook, stirring, for about 10 minutes or until leek is soft. Stir in undrained crushed tomatoes, ginger, stock cubes, water, parsley, saffron, and paste. Bring to boil, simmer, uncovered, for about 40 minutes or until liquid is reduced by two-thirds.

Strain mixture, reserve stock; discard pulp. Cut carrot and celery into strips. Just before serving, return stock to the pan, bring to a boil, and add carrot, celery, noodles, peppercorns, and juice.

Simmer, covered, for 5 minutes, add mushrooms and prawns, and cook a further 2 minutes.

Serves 4.

Note: The recipe can be prepared a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Suitable.

 

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