½ red onion
3 garlic cloves, roughly chopped
1 knob piece ginger, roughly chopped
2 red birdseye chillies, seeded and roughly chopped
1 lemongrass stalk (white parts only), finely sliced
2 kaffir lime leaves, finely shredded
1 bunch coriander, washed and roughly chopped
¼ cup olive oil
1 litre chicken stock
12 prawn heads and shell
2 kaffir lime leaves
2 large ripe tomatoes, roughly chopped
1 cup fresh pineapple, roughly chopped
1 tbsp fish sauce
2 tbsps coconut sugar
10 cherry tomatoes, halved
2 kaffir lime leaves, torn
1 long red chilli, finely sliced
1 cup coriander leaves
½ bunch garlic chives
12 large raw prawns, peeled and deveined
50g dried noodles
2 tbsp toasted sesame
1 cup coconut cream
¼ cup fried shallots
To make the stock, add all of the stock ingredients into a pot and simmer for about an hour and strain.
In a hot pot with olive oil, sweat the onion, garlic, ginger, coriander, kaffir lime leaves, lemongrass for 3-4 minutes. Add the stock to a large pot, pinaeapple and tomato and remianing soup ingredients and simmer for 10-12 minutes. Add the prawns at the last few minutes of cooking.
Cook noodles in boiling water until tender.
Distribute the noodles into individual bowls, add the soup to it and garnish with toasted sesame seeds, fried shallots, coconut cream and a squeeze of lime juice.