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Curry Noodle Soup with Tempura Prawns | Marion's Kitchen

Name: Curry Noodle Soup with Tempura Prawns | Marion's Kitchen
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 150g (5 oz) dried rice vermicelli noodles; 2 eggs; ½ bunch bok choy, finely sliced, to serve; Spicy soup; 1 tbsp vegetable oil; 4 cloves of garlic, peeled; 10 curry leaves; 2 tsp garam masala; 1 tsp salt; 5 small dried chillies; 1 tsp Vegemite; 4 chicken stock cubes; 3 dried shiitake mushrooms; sea salt, to taste; 6 tofu puffs; 1½ tsp fish sauce; 1 tsp dark soy sauce; Tempura prawns; 2 cups vegetable oil, for deep-frying; ¼ cup cornflour (cornstarch), plus ½ cup extra for coating; ½ cup plain (all-purpose) flour; 1 tsp sea salt; 4 large prawns, peeled and deveined

Prep 10m

Cook 45m

Total 55m

This delicious Curry Noodle Soup with Tempura Prawns is a spicy and comforting dish. The spicy soup base is infused with garam masala, garlic, and dried chilies, while the tempura prawns add a crispy texture. Served with rice vermicelli, bok choy, and tofu puffs, it's a complete meal in a bowl.

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Curry Noodle Soup with Tempura Prawns | Marion's Kitchen

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