Rukmini Iyer has released a recipe for a Thai-style cold lemongrass and coconut prawn noodle soup. The dish is described as a refreshing noodle soup with turmeric and coconut milk, spiced with chilli.
The recipe details a preparation time of 5 minutes, a cooking time of 15 minutes, and a chilling period of at least two hours. It serves two people.
Ingredients include neutral oil, shiitake or chestnut mushrooms, sea salt, coconut milk, thick straight-to-wok udon noodles, pak choi, and prawns. The base paste is made from lemongrass, spring onions, garlic, red chilli, ginger, and turmeric root, with lime zest and juice added later.
The recipe also offers variations, suggesting cubed tofu for a vegetarian option or shredded roast chicken for using leftovers. A hot version of the broth can also be prepared.