Lo-Cal Hi-Taste Thai Styled Poached Prawns

Poached Prawns with Rice Noodles.

Last week we went to our friends Elpie and Pete, to have lunch and have a peek at their new house.. The house is fabulous and this Poached Prawn with Noodles recipe was excellent.
Prawns are so cheap and easy to find these days. No fat and bags of flavour.
The freshness of the chopped herbs, just makes this a wonderful meal.

Elpie sent me the recipe and I have just made it for lunch.

Unfortunately I was lacking in Lebanese Cucumber so I improvised a little. But do use it if you have it.
So frozen peas and a little finely chopped celery for crunch was my substitute.
Nevertheless it was beautiful

Thanks to Elpie.
This fed 3 people


500ml (2 cups) coconut milk
60 ml ( 1/4 cup) lime juice, or to taste
2 tbsp fish sauce, or to taste
1 tbsp soy sauce
1 tbsp finely grated light palm sugar
3 kaffir lime leaves, coarsely crushed
1 small red chili, finely chopped
500 gms 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

Combine coconut milk, lime juice, fish sauce, soy sauce, palm sugar, kaffir lime leaves and chili
in a saucepan and
Stir over medium heat until sugar dissolves.

Add prawns, bring to the simmer and cook for 2 - 3 minutes,
Add frozen peas ( if you are using them)
Remove from heat and cool to room temperature.

Remove prawns with a slotted spoon and set aside, reserving poaching liquid.

Meanwhile, 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.

Season reserved poaching liquid to taste with extra lime juice, fish sauce and palm sugar
it should taste hot, sour, salty and sweet,
The original flavours were OK for me so no need to adjust

Drizzle a little over noodle mixture and toss lightly to combine.
Serve with extra poaching liquid.

Enjoy!