Cold noodle soup is a saviour in hot weather. Inspired by Mexican aguachile, this one’s packed with juicy prawns, slippery noodles and a zingy coriander broth with a proper chilli kick.
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Serves
4
Fresh Coriander
Jalapeño
Lime
White Miso
Garlic
Cucumber
Avocado
Red Onion
Ice Cold Water
Rice Noodle
Cooked King Prawn
Olive Oil
Salt
Black Pepper
Serves
4
Fresh Coriander
Jalapeño
Lime
White Miso
Garlic
Cucumber
Avocado
Red Onion
Ice Cold Water
Rice Noodle
Cooked King Prawn
Olive Oil
Salt
Black Pepper
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Step 1.
Pick ¼ of the coriander leaves and set them aside. Thinly slice the red onion and one jalapeño. Chuck them into a bowl of ice water with the picked coriander leaves and let them chill.
Step 2.
Add the miso, garlic, cucumber, avocado, cold water (you can substitute half of the water with ice cubes if you’ve got a good blender), the rest of the coriander (stalks and all) and the remaining jalapeños to a blender. Blitz until smooth. Season with lime juice, salt and black pepper. Pour into an airtight container and chill in the fridge or freezer until properly cold.
Step 3.
Cook the rice noodles following pack instructions, then rinse under cold water until totally cool.
Step 4.
Drain the coriander and onion. Toss with the prawns, sliced jalapeño, a good squeeze of lime and a drizzle of olive oil.
Step 5.
Divide the noodles between bowls. Pour over the cold broth and top with the zingy prawn salad. Eat straight away while cold.
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