CookEat Recipe
Prawn and Pork Noodle Soup
Pork and prawns cook in a lemongrass-infused onion broth. Noodles are warmed through and lime wedges are served alongside.
Method
Steps
Step 1
Weigh noodles dry and cook in 1500 ml boiling water for their package time; drain. Chop onion and cut washed lime into wedges. Trim and bruise 30 g fresh lemongrass and tie in a muslin bag. Cut raw pork loin into 2 cm cubes and use raw peeled, deveined prawns, thawed if frozen; clean hands and utensils after raw meat or seafood.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion and pork for 6–8 minutes. Add lemongrass bag and remaining 1400 ml water; simmer gently for 15–20 minutes until thick pork pieces reach 71°C internally on a clean digital thermometer. Remove and discard the lemongrass bag.
Step 3
Add prawns for about 3–5 minutes until their centres reach 74°C. Add cooked noodles for 1 minute and serve with lime wedges.
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Cooked 3 times