100g/3½oz rice noodles
1 tbsp vegetable oil
8 prawn heads
1 garlic clove, crushed
1 tsp galangal (or fresh ginger), peeled and grated
½ tsp chilli flakes
1 tsp tomato purée
150ml/¼ pint hot chicken stock
2 king prawns, peeled and deveined
90ml/3fl oz coconut milk
1 tbsp chopped fresh coriander, to serve
Place the rice noodles in a bowl and cover with boiling water. Leave for five minutes until softened.
In a saucepan, heat the oil and fry the prawn heads, garlic, galangal and chilli for 2-3 minutes.
Add the tomato purée and stock and simmer for five minutes. Remove the prawn heads and discard.
Add the king prawns and coconut milk and simmer for a further 2-3 minutes, or until the prawns are completely cooked through. Drain the noodles and add to the soup.
To serve, sprinkle over the coriander.
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