- 500 ml (2 cups) coconut milk
- 60 ml (¼ cup) lime juice, or to taste
- 2 tbsp fish sauce, or to taste
- 1 tbsp soy sauce
- 1 tbsp finely grated light palm sugar, or to taste
- 3 kaffir lime leaves, coarsely crushed
- 1 small red chilli, finely chopped, or to taste
- 16 medium green prawns, peeled, tails intact
- 200 gm dried rice noodles
- 1 cup (loosely packed) each coriander, Thai basil and mint
- 1 Lebanese cucumber, thinly sliced
- 1Combine coconut milk, lime juice, fish sauce, soy sauce, palm sugar, lime leaves and chilli in a saucepan and stir over medium heat until sugar dissolves. Add prawns, bring to the simmer and cook for 2-3 minutes, remove from heat and cool to room temperature. Remove prawns with a slotted spoon and set aside, reserving poaching liquid.
- 2Meanwhile, cook noodles in boiling water until just tender (2-3 minutes), drain and refresh under cold running water, then drain again. Combine in a bowl with herbs, cucumber and reserved prawns.
- 3Season reserved poaching liquid to taste with extra lime juice, fish sauce and palm sugar (it should taste hot, sour, salty and sweet), drizzle a little over noodle mixture and toss lightly to combine. Serve with extra poaching liquid.
This recipe is from the January 2010 issue of .