Preparation time: 5 minutes
Cooking time: 8 minutes
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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