Ingredients:
Method:
- 2 tbsp olive oil
- 2-4 cloves garlic, minced
- 2 tsp ginger, minced
- 1/4 tsp red pepper flakes (or more if you wish)
- 2 tsp Le Taj Secret Sauce
- 6 carrots, thinly sliced
- 3 cups prepared Chicken Bouillon or stock
- 1 can coconut milk
- 1/4 package rice vermicelli
- 350 gram bag raw prawns (tails removed)
- 2-4 green onions, thinly sliced
- coriander or carrots for garnish
Method:
- Heat oil in a large saucepan; add garlic, ginger, red pepper flakes, and Le Taj (dry). Cook for 2-4 minutes or until the garlic becomes really aromatic.
- Add the stock, coconut milk, and carrots. Bring to a boil; reduce heat and simmer for 5-10 minutes.
- Add the rice vermicelli; break up with a spoon and allow to cook. (You can thicken here with cornstarch & water if you wish)
- Just before serving, add the raw prawns and cook until they turn pink.
- Serve with coriander, green onion, or carrots (or all three)
(The next time I make this, I will probably increase the heat factor; I needed to add some Sweet Chili Sauce. Otherwise, oh so amazing!)