Broth

• 2 pounds green prawns in their shell with head intact
• 1 bunch cilantro, leaves with stalks
• 1 bunch spring onion, whole stalks
• 1 tablespoon coriander seeds
• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon sichuan peppercorns
• 4 star anise
• 1 cinnamon stick
• 1 clove garlic
• 2 shallots, roughly chopped
• 1 2 inch knob ginger, roughly chopped
• 1/ 2 lime
• 8 cups water
• Salt to taste

Toppings and Noodles

• 2/ 3 pound wheat noodles, or any rice noodle of choice. Cook according to package
• fresh coriander
• 1 red chili thinly sliced
• Spring onions, thinly sliced
• 1 lime, quartered

Method

• Step 1

  Peel and de-vein your prawns saving the prawn heads for the broth.

• Step 2

  In a large pot on a medium - high heat combine all ingredients for the broth, excluding the water, and stir occasionally for several minutes. Push down on the prawn heads to release all of their flavour.

• Step 3

  Add the water to the pot and bring to the boil. Once boiling, turn the heat down, pop the lid on and simmer for 1 hour.

• Step 4

  When your broth is ready strain it through a mesh strainer and then place back into a clean pot. Bring to the boil and throw in your prawns and cook for 3 - 4 minutes.

• Step 5

  In a separate medium sized pot, bring heavily salted water to the boil and throw in your noodles. They should cook within 5 minutes however, refer to the noodle packet for cooking instructions.

• Step 6

  Strain your noodles and divide evenly into individual soup bowls. Pour your your broth over the noodles and add in your prawns and toppings. Serve immediately.