LEMONGRASS PRAWN NOODLE SOUP

Create a fragrant spicy soup in under 15 minutes.

  • Serves 2.
  • 5 minutes prep time.
  • 8 minutes to cook.
LEMONGRASS PRAWN NOODLE SOUP

 

Ingredients

100g vermicilli dried rice noodles

600ml hot fish or vegetable stock

2 tsp Very Lazy Lemongrass Paste

2 tsp Very Lazy Chopped Ginger

½ -1 tsp Very Lazy Chopped Red Chillies

2 spring onions, thinly sliced

1 pak choi, end trimmed and leaves pulled apart

150g cooked king prawns

100g beansprouts

2 tbsp freshly chopped coriander

To serve: lime wedges

Method

1. Place the noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for 5 minutes.

2. Meanwhile, in a medium saucepan, place the stock, Very Lazy Lemongrass paste, Very Lazy chopped ginger and chillies and spring onions. Bring to the boil and simmer for 5 minutes to allow the flavours to infuse.

3. Sir in the pak choi, prawns and beansprouts and simmer for 3 minutes. Stir in the coriander.

4. Drain the noodles and divide between 2 large deep bowls, ladle over the soup.

5. Serve immediately, with a wedge of lime.

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