Fragrant Prawn & Zucchini Soup
/
Fragrant Prawn & Zucchini Soup
Recipe By Courtney Roulston
Ingredients
8 xl Coles deli raw green king prawns with shells on (shells reserved for stock)
2 heaped cups Coles zucchini noodles
¼ cup coriander, leaves picked (in iced water)
1 tbs chilli oil to serve
1 lemon to serve
Fragrant Stock
1 ltr good quality chicken stock
1 tbs fresh ginger, finely sliced into rounds
1 clove garlic, sliced
½ star anise
½ cinnamon stick
1 tbs fish sauce
2 tsp white sugar
2 tsp sesame oil
1 white onion, thinly sliced, reserving ¼ for serving (in rings)
Method
Place all the stock ingredients, plus the prawn shells in a large saucepan over a medium/high heat. Bring up to a simmer, cover and cook for 20 minutes for the aromatics to infuse the stock. Remove any impurities from the top of the stock with a spoon as it cooks.
Strain the aromatics from the stock and place back onto a medium heat and bring up to a simmer.
Place the peeled prawns into the stock and remove from the heat. Allow the prawns to gently poach for 4 minutes, or until cooked through.
Place the zucchini noodles into the bottom of serving bowls and place over the cooked prawns. Ladle over the hot stock and scatter with coriander leaves and chilli oil. Serve with lemon wedges on the side.
