Bean thread noodle soup with prawns and vegetables

1 100 gm packet bean thread noodles
1 courgette (zucchini)
1 clove garlic
8 very large prawns (shrimp)
8 dried black Chinese mushrooms (or fresh Shitake mushrooms, if you can get them)
8 asparagus spears
6 spring onions
fresh galangal (or ginger)
2 cloves garlic, sliced
juice of 1 lime
1 stalk fresh Thai lemon grass, smashed and cut into 1 inch pieces (optional)
1 tbsp Thai fish sauce (nam pla)
1/4 tsp ground white pepper
1 tsp instant Dashi powder (optional; available from Asian shops)
1 tsp chicken powder (or 2 cups good home made clear chicken stock)
2 tbsp light soy sauce
1 red chilli, sliced
small handful of fresh coriander leaves

To serve:
Lime wedges
nam pla (Thai fish sauce)
thinly sliced spring onion (green part)
chopped chillis
chopped coriander

First prepare the ingredients:
Remove the tough bottom ends of the asparagus and discard. Split the asparagus spears in half, length-wise then, finally, in half, on the bias.

Put the bean thread noodles in a heatproof bowl and cover with boiling water. Allow to soak for 20 minutes.

Place the dried mushrooms in another small bowl and cover with boiling water. Allow to soak for 20 minutes. If using fresh mushrooms skip this step.

Slice the spring onion/scallion into 2" pieces. Keep the most green parts for a garnish (thinly sliced) and use the rest as large pieces.

Wash and peel the prawns, remove the dorsal 'vein' and split in half, length-wise (they really curl up beautifully AND you are left with twice as many pieces of prawn, of course!)

Prepare the courgette by slicing first length-wise then into thin rounds, approximately 1/4" thick.

Prepare 3 slices of galangal or ginger, approximately 1/4" thick and cut into matchsticks. Cut the garlic into thin slices and roughly chop the coriander.

Juice the lime.

Now get cooking:

1. Place the noodles in a bowl and cover with boiling water. Set aside.
2. Bring 1 litre/4 cups water to the boil (if using chicken stock, replace half the water with the stock). Add the instant dashi and chicken powder or stock cube. To this add the courgette and the asparagus and blanch for 2 minutes. Using a slotted spoon, remove to a bowl of cold water. Keep the cooking water simmering and...
3. Add the garlic, ginger, ground white pepper, the nam pla, a few slices of red chilli, the soy sauce and the lemon grass. Allow to simmer for 5 minutes.
4. Remove the lemon grass stalks. Drain the mushrooms, remove the tough stalks and cut into quarters (If using fresh mushrooms, cut into quarters. Add these to the broth, along with the prawns and spring onion (white part).
5. When the prawns begin to turn pink (which is almost immediately), add the blanched vegetables, the soaked bean thread noodles, and the sliced chilli to the broth.
6. After 2 minutes, stir in the chopped coriander and remove from the heat.

To serve:

Serve the noodles first then divide the vegetables and prawns between the bowls. Ladle the dashi broth over the noodles and vegetables.

Garnish with coriander sprigs, lime wedges and sliced chilli or serve the soup with no garnish and let your guests help themselves to garnishes including:

Makes 2 generous bowls

Number of Servings: 2

Recipe submitted by SparkPeople user LAFAGG.