UK Independent
Preparation time: 5 minutes 
Cooking time: 8 minutes 
Serves 2 


100 g vermicilli dried rice noodles 

600 ml hot fish or vegetable stock 

2 tsp lemongrass paste 

2 tsp chopped ginger 

½ -1 tsp chopped red chillies 

2 spring onions, thinly sliced 

1 pak choi, end trimmed and leaves pulled apart 

150 g cooked king prawns 

100 g 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 with a wedge of lime.

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