RECIPE: HOW TO DO HOT AND SOUR PRAWN NOODLE SOUP

RECIPE: HOW TO DO HOT AND SOUR PRAWN NOODLE SOUP

A spicy, warming noodle soup recipe with exciting flavours that’s ready in just 15 minutes.

RECIPE HOT AND SOUR PRAWN NOODLE SOUP

Dificulty: Easy
Portion: Serves 4
Time: Hands on time 15 mins

Ingredients

1 litre chicken stock, hot
2 large red chillies, deseeded and halved, plus extra, sliced, to garnish
5cm piece fresh ginger, sliced
2 kaffir lime leaves (optional)
3 tbsp fish sauce
2 lemongrass stalks, bruised
Juice of 1 lime, plus lime wedges, to garnish
1 tbsp caster sugar
125g shiitake or oyster mushrooms, sliced
250g large raw prawns, peeled
2 pak choi, chopped
200g flat rice noodles
Toasted sesame seeds, to garnish

Step by step preparation

Put the stock, halved chillies, ginger, lime leaves (if using), fish sauce, lemongrass, lime juice and sugar in a big saucepan and bring to the boil. Cover, simmer for 4 minutes, then strain into a clean pan.
Add the mushrooms and prawns and cook for 2-3 minutes until the prawns turn pink. Add the pak choi, and leave to wilt for 1 minute.
Cook the noodles according to the packet instructions and divide among 4 bowls. Ladle the soup over the noodles, garnish with sesame seeds, red chilli and lime wedges, and serve.

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