Fragrant lemongrass prawn noodle soup

Lemongrass prawn noodle soup Picture: UK Independent

Lemongrass prawn noodle soup Picture: UK Independent

Published Jul 31, 2017

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Serves 2

Preparation time: 5 minutes 

Cooking time: 8 minutes 

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 bean sprouts

2 tbsp freshly chopped coriander

Lime wedges, to serve

Method 

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.

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