2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Hot and sour prawn, chicken and noodle soup

You'll need

  • 2
  • stalks of lemongrass, white part only, bruised and coarsely chopped
  • 2
  • small red chillies, bruised
  • 4
  • kaffir lime leaves, coarsely torn
  • 60 ml (¼ cup)
  • fish sauce, or to taste
  • 2 (about 250gm)
  • skinless chicken breasts
  • 12
  • green prawns, peeled, intestinal tracts removed, tails intact
  • 100 gm
  • chestnut mushrooms (see note)
  • 1 kg
  • fresh flat rice noodles, thinly sliced
  • To serve:
  • coriander and Thai basil leaves, thinly sliced small red chillies, lime wedges, and fish sauce

Method

  • 01
  • Combine lemongrass, chillies, lime leaves, fish sauce and 1½ litres water in a saucepan. Bring to the boil over medium heat, reduce heat to low and simmer for 5 minutes to infuse. Add chicken and prawns and cook until prawns turn pink (2-3 minutes). Using a slotted spoon, transfer prawns to a plate and keep warm. Continue to cook chicken until cooked through (5-7 minutes), then transfer to plate with prawns and keep warm. Strain stock (discarding solids), return stock to pan and add mushrooms. Return to the boil over medium heat and cook until mushrooms are tender (2-3 minutes).
  • 02
  • Meanwhile, soak noodles in boiling water until tender (2-3 minutes). Drain and divide among bowls. Slice chicken and divide with prawns among bowls. Ladle over stock and mushrooms, scatter with herbs and chilli, serve with lime wedges and fish sauce.
Note If chestnut mushrooms are unavailable, substitute with sliced Swiss browns.

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 20 min cooking
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 20 min cooking

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.