Preparation time: 5 minutes
Cooking time: 8 minutes
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 bean sprouts
2 tbsp freshly chopped coriander
Lime wedges, to serve
Place the noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for 5 minutes.
Meanwhile, place the stock, lemongrass paste, ginger, chillies and spring onions in a medium saucepan.
Bring to the boil and simmer for 5 minutes to allow the flavours to infuse.
Stir in the pak choi, prawns and bean sprouts and simmer for 3 minutes. Stir in the coriander.
Drain the noodles and divide between 2 large deep bowls, ladle over the soup.
Serve immediately, with a wedge of lime.