The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Coconut-poached prawns, rice noodles and Asian herb salad

Chicken works very nicely here in place of prawns - or use both.

You'll need

800 ml coconut milk 1 tbsp each fish sauce and soy sauce 20 gm galangal, thickly sliced 4 kaffir lime leaves, crushed in your hand 2 red shallots, thinly sliced 2 small red chillies, thinly sliced, plus extra (optional), to serve 1 lemongrass stalk, bruised 20 uncooked prawns, peeled and cleaned 50 ml lime juice, plus extra wedges to serve 600 gm fresh rice noodles (see note) or 300gm dried rice noodles ½ cup each (loosely packed) coriander, mint and holy basil 1 Lebanese cucumber, thinly sliced


  • 01
  • Bring coconut milk, fish sauce, soy sauce, galangal, lime leaves, shallots, chillies and lemongrass to simmer in a saucepan over medium-high heat to infuse (8-10 minutes). Add prawns, simmer until they just begin to colour (1-2 minutes), then remove from heat, stir in lime juice and stand to let the residual heat cook the prawns through (1-2 minutes).
  • 02
  • Meanwhile, place noodles in a large bowl, cover with boiling water and stand until tender (1-2 minutes). Drain and divide among bowls.
  • 03
  • Remove prawns from poaching liquid and divide among bowls, then ladle poaching liquid over. Combine herbs and cucumber in a bowl, pile on top of prawns and noodles and serve with extra lime wedges and chillies to taste.

Note Fresh rice noodles are available at select Asian grocers. If you're using dried noodles, cook in boiling water according to packet instructions.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Dec 2014

Recipes (14 )

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

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