Recipe: Asian Prawn Noodle Soup

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

1tbsp rapeseed oil

2 garlic cloves, peeled and sliced

2 tsp ginger, peeled and grated

1 tsp chilli flakes

1 green chilli, sliced

1 stalk of lemon grass, peeled and finely chopped

150g Chantenay carrots, sliced

6 shitake mushrooms, sliced

A good dash of fish sauce

1 litre of good chicken stock

150g pre-soaked rice noodles

24 prawns, peeled and de-veined

4 spring onions, trimmed and sliced

½ bunch of coriander, chopped

1 tbsp dark soy sauce

1 tbsp sweet chilli sauce

2 limes, juiced

1 tsp sesame oil

Method

Warm the oil in a pan over a medium heat. Add the garlic, ginger, chilli flakes, green chilli and lemon grass and cook stirring constantly for approximately 1 minute.

Then add the sliced Chantenay carrots and shitake mushrooms, add a dash of fish sauce and cook for a further 1 minute.

Add the stock and bring to the boil. Then add the noodles, prawns and spring onion and simmer for 4 minutes.

Remove from the heat and stir in the coriander, soy sauce, sweet chilli sauce, lime juice and sesame oil.

Taste and adjust the seasoning, you may need to add a little more sweet chilli or fish sauce.

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