Thai- Style Prawn Noodle Soup Recipe

 

 

 

115g rice vermicelli noodles - cooked as per packets instructions

200g baby pak choi - halved, washed and pan-fryed until leaves wilt

2 spring onions, sliced at an angle

15g coriander leaves

1-2 red or green chillies, finely sliced

1 lime, juiced

2 cloves garlic, crushed

10g ginger, peeled/chopped or grated

1 tbl oil

500ml chicken stock

2 tbl soy sauce, light

½ tsp sesame oil

10 prawns, Mangrove Black Tiger Prawns

 

 

Heat oil in pan and gently fry garlic and ginger

Add chicken stock and cook for 2 minutes

Add soy sauce and sesame oil

Poach prawns in broth for 2 minutes – gently

Portion noodles into bowls, pour over broth, add prawns, spring onions, chilli, lime and pak choi.

 

Enjoy!