I’m making a comeback, I’m back from my hiatus. I have been super busy travelling back and forth to Singapore and Hong Kong with work over the last 3 months (banking a load of air miles – ah yeah) and I have not really been able to dedicate much time to write many posts (gotta pay the bills and all that). But as I said, I am back! After this week I am not travelling again for another 2 months and have so many posts to write with so many exciting things to tell you about…..WATCH THIS SPACE!
When I arrived in Singapore I was feeling wrecked so ordered a tom yam kung that sorted me right out! Two mouthfuls in and my eyes were watering and my nose was running. Loaded with dried chillies and Thai chilli jam, that gives the soup its amazingly vibrant red/orangey colouring, it also brought the chillies to the forefront. Combined with the lime juice and lemongrass, I could feel the soup working wonders and thankfully I had ordered room service so I was able to blow my nose to high heaven. I woke up the next morning feeling refreshed, albeit with a touch of jetlag, and cold free!
I was still feeling pretty run down when I returned home from my trip and was sure my cold was trying to fight its way back in (I know my sister will be laughing at this as she says I am a sickly child). I had succeeded in drumming the beginnings of a cold out of me before and I could do it again!
I wanted something warming and comforting but it was still a little too hot (well, UK hot is probably considered freezing in Singapore) to make a really heavy soup so I decided upon making a spicy prawn broth with a good dose of lime and ginger. I was also really excited about having a home-cooked meal – I’m such a homebody!
Since I’ve heard it is truly turning to autumn back home I thought it’s time I shared this with you. Hopefully this will fight off the beginnings of any imminent colds out there? Enjoy!
The prep. part – serves 2 – 3 people
- 175g raw king prawns, shelled
- 1cm of ginger, finely chopped
- 2 garlic cloves, finely chopped
- 5 closed cup mushrooms, finely sliced
- 1tsp of rapeseed oil
- 80g buckwheat soba noodles
- 2 shallots, finely chopped
- 2 limes, juiced and keep limes to place in pan when the broth is simmering.
- 2 litres of boiled water
- 4 tbsp dark soy
- 1 ½ tbsp fish sauce
- 1 ½ rice wine vinegar
- ½ kallo veggie cube (gluten free, salt free)
- Handful of baby spinach
- 2 carrots, ribbons using a veg. peeler
- 2 bird’s eye chillies, finely sliced (would have used red for a better balance in colour but I had A LOT of green chillies to in my fridge)
- A bunch of mint, left on the stalks
- 2 spring onions, finely sliced
The cooking/assembling part
- Place a deep, heavy based pan onto a medium heat. Once hot add the rapeseed oil to the pan.
- Once the oil is hot add the shallots, garlic and ginger. Fry for 2 minutes then turn the heat down.
- Add the water along with the stock cube. Stir in the stock cube until it has completely dissolved.
- Add the soy, rice wine vinegar, fish sauce, juice of limes and the limes – I love to have a lot of lime in my broth!
- Cover and leave to simmer for about 20 – 25 minutes.
- Meanwhile, slice the mushrooms and prep. the garnish. Place some of the garnish in each of the bowls for the first serving and the remainder onto a serving dish – you’ll want more than one bowl!
- 5 minutes before the broth is ready put the buckwheat soba noodles onto boil. Drain and place in a serving bowl with the baby spinach. At the same time remove the limes from the broth and add the mushrooms to the broth.
- Now add the prawns to the broth, turn the heat off and allow to sit in the broth for a couple of minutes.
- Pour the broth over the noodles and serve.
I had a little garnish and noodles leftover so I added some pomegranate and teamed it with chicken (leftover from a roast), drizzled some rapeseed oil over it and there I had myself a tasty little packed lunch to take to work that week !