Ingredients Jump to Instructions ↓

  1. 600ml chicken stock

  2. a 2cm chunk root ginger

  3. 2 garlic cloves , bashed

  4. a stalk lemongrass , bashed

  5. soy sauce

  6. 100g flat rice noodles

  7. 200g a mix of vegetables , mange tout, baby sweet corn, baby pak choi and baby carrots

  8. 100g large peeled prawns

  9. red chilli , sliced, to serve

  10. spring onions , shredded, to serve

Instructions Jump to Ingredients ↑

  1. Put the stock in a pan and add the ginger, garlic and lemongrass and simmer gently for 10 minutes, then strain. Add a splash of soy sauce.

  2. Gently simmer the veg in the stock for 2-3 minutes. Add the prawns and just heat through. Cook the noodles separately following pack instructions until just tender.

  3. Divide the cooked noodles between 2 bowls. Pour over the hot soup and veg. Finish with the shredded chillies and spring onion.


Send feedback