Pork and noodle Broth with Prawns

(recipe from this cooking book)

Serves 4-6

Ingredients:

• 350 gr/12 oz pork chops or fillet(tenderloin)
• 225/8 oz raw prawns (shrimp) tails or cooked prawns
• 150 gr/5 oz thin egg noodles
• 15 ml/1 tbsp vegetable oil
• 10 ml/ 2 tsp sesame oil
• 4 shallots or 1 medium onion, sliced
• 15 ml/ 1 tbsp finely sliced fresh ginger root
• 1 garlic clove, crushed
• 5 ml/ 1 tsp sugar
• 1,5 l /2 2/1 pints/ 6 1/4 cups chicken stock
• 2 kaffir lime leaves
• 45 ml/ 3 tbsp Thai fish sauce
• juice of 1/2 lime

For garnish:

• 4 springs of fresh coriander (cilantro)
• 2 spring onions (scallions)

Step One

 If you are using pork chops rather then fillet, remove any fat and the bones. Slice and set aside.

Step Two

 If using prawn tails, peel and devein the prawns.

Step Three

 Bring a large pan of salted water to the boil and simmer the egg noddles until softened, or according to the instructions on the packet. Drain and refresh under cold running water. Set the noodles to one side.

Step Four

 Pre-heat wok. Add the vegetable oil and sesame oils and heat through. When the oil is hot, add the shallots or onion and stir fry for 3-4 min, until evenly browned. Remove from wok and set aside.

Step Five

 Add the ginger, garlic, sugar and chicken stock to the wok and bring to a simmer. Add the lime leaves, fish sauce and lime juice. Add the pork, then simmer for 15 min.

Step Six

 Add the prawns and noodles and simmer for 3-4 min, or longer if using raw prawns to ensure that they are cooked. Add the shallots or onion.

Step Seven

 Serve garnished with coriander sprigs and chopped spring onions.

Tips:

1. This quick and delicious recipe can be made with 200 gr/7 oz boneless chicken breast instead of pork fillet (tenderloin).
2. Place the pork in the freezer for 30 min to firm, but not freeze it. The cold makes the meat easier to slice thinly.