Prawn and lemongrass ramen

Prawn and lemongrass ramen

Total: 40 min. | Active: 30 min.
Nutritional value / person: 512 kcal
, Fat: 11 g
, Carbohydrate: 62 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 litre chicken bouillon
1 lime, the whole juice
2 tbsp fish sauce
2 sticks lemongrass, coarsely chopped
4 cm ginger, coarsely chopped
2 kaffir lime leaves (Thai-Kit)
1 red chilli, cut in half
2 tbsp tamarind paste
1 tsp sugar

Ramen noodles

250 g ramen noodles
salted water, boiling


600 g frozen jumbo prawns, unpeeled and raw (organic), defrosted
2 garlic cloves, squeezed
2 sticks lemongrass, core finely chopped
oil for frying
2 tbsp fish sauce

To serve

150 g Chinese cabbage, cut into strips
2 spring onions, cut into rings
½ bunch coriander, leaves torn off
50 g prawn crackers
1 tbsp sweet chilli sauce
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How it's done

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Bring the stock to the boil along with all the other ingredients up to and including the sugar, cover and leave to infuse for approx. 10 mins.

Ramen noodles

Cook the ramen noodles in boiling salted water for approx. 4 mins., drain.


Place the prawns in a bowl, mix with the garlic and lemongrass. Heat the oil in a frying pan, fry the prawns in batches for approx. 2 mins. on each side, add the fish sauce, remove.

To serve

Pass the soup through a fine sieve, briefly bring to the boil. Place the ramen noodles, Chinese cabbage, spring onions and prawns in bowls. Pour the soup over the top, leave to infuse for approx. 2 mins. Serve with the coriander, prawn crackers and chilli sauce.

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