- 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
- 1Bring 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).
- 2Meanwhile, place noodles in a large bowl, cover with boiling water and stand until tender (1-2 minutes). Drain and divide among bowls.
- 3Remove 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.