Coconut infused prawn Thai noodles in broth

Ingredients
1 Onion - finely chopped
3 cloves of garlic - finely chopped
250g prawns
1 pack of Chinese rice vermicelli noodles
2 cups water
500g tomatoes - chopped
3 birds eye chillies - chopped
Dash of lime juice
1 branch of coriander leaves chopped
1 can of coconut cream
Salt - to taste
Pepper - to taste
Olive oil
Chicken stock - 1 cube or 1 cup (ideally pre-made, but cube stock will do just fine)

Step 1

Pre-heat the wok on high heat, and fry the olive oil, garlic, and the chillies for about 30 seconds while stirring.

Step 2

Place the prawns into the wok, and stir to make sure they do not get burned. Once the prawns start to look opaque, pour in the coconut cream, the chicken stock, add the tomatoes, coriander, and lime juice. Mix everything together, bring the mixture to boil and reduce heat to medium - low. Add salt and pepper to taste.

Step 3

After the mixture has boiled for about 5 minutes, add the noodles. Once the noodles are cooked, you're ready to serve. You can sprinkle some coriander leaves, and add a slice of lime on top for nice presentation. If you want more greens you can steam up some pak choi separately to have with this dish. You can also vary the amount of water and coconut cream that you put in depending on how soupy you want it. Remember that the rice noodles will soak in a lot of it.

This was a delightful dish that my girlfriend just came up with on the spot. It turned out tasting simply fantastic. There are so many different flavours seeming to compete inside your mouth making it a real pleasure to eat.