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Chestnut mushroom and prawn noodle soup


You'll need

375 gm fresh thin egg noodles 300 gm medium green prawns, peeled, veins removed, tails intact 2 bunches baby bok choy, bases trimmed and leaves separated 1.2 litres chicken stock 100 gm chestnut mushrooms To serve: sesame oil

Method

  • 01
  • Cook noodles in a large saucepan of boiling water for 2 minutes, drain and refresh under cold running water.
  • 02
  • Blanch prawns in a separate saucepan of boiling water for 10 seconds, then transfer to an absorbent paper-lined plate to drain. Add bok choy to water and blanch for 20 seconds, then drain and refresh under cold running water.
  • 03
  • Bring chicken stock to the boil in a large saucepan, add noodles to warm through, then divide noodles between bowls. Add prawns and mushrooms to chicken stock and cook for 2 minutes, then add bok choy and stir. Arrange prawns, mushrooms and bok choy over noodles, then ladle over chicken stock and serve immediately with a few drops of sesame oil.

At A Glance

  • Serves 4 people
GT
Signature Collection

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

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At A Glance

  • Serves 4 people

Featured in

Feb 2007

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