Hot and sour prawn noodle soup

Hot and sour prawn noodle soup
  • Serves icon Serves 4
  • Time icon Hands on time 15 mins

A spicy, warming noodle soup recipe with exciting flavours that’s ready in just 15 minutes.

Nutrition: per serving

Calories
320kcals
Fat
3.5g (0.7g saturated)
Protein
25.7g
Carbohydrates
48.2g (5.8g sugars)
Salt
3.9g
Calories
320kcals
Fat
3.5g (0.7g saturated)
Protein
25.7g
Carbohydrates
48.2g (5.8g sugars)
Salt
3.9g

Ingredients

  • 1 litre chicken stock, hot
  • 2 large red chillies, deseeded and halved, plus extra, sliced, to garnish
  • 5cm piece fresh ginger, sliced
  • 2 kaffir lime leaves (optional)
  • 3 tbsp fish sauce
  • 2 lemongrass stalks, bruised
  • Juice of 1 lime, plus lime wedges, to garnish
  • 1 tbsp caster sugar
  • 125g shiitake or oyster mushrooms, sliced
  • 250g large raw prawns, peeled
  • 2 pak choi, chopped
  • 200g flat rice noodles
  • Toasted sesame seeds, to garnish

Method

  1. Put the stock, halved chillies, ginger, lime leaves (if using), fish sauce, lemongrass, lime juice and sugar in a big saucepan and bring to the boil. Cover, simmer for 4 minutes, then strain into a clean pan.
  2. Add the mushrooms and prawns and cook for 2-3 minutes until the prawns turn pink. Add the pak choi, and leave to wilt for 1 minute.
  3. Cook the noodles according to the packet instructions and divide among 4 bowls. Ladle the soup over the noodles, garnish with sesame seeds, red chilli and lime wedges, and serve.

delicious. tips

  1. Instead of prawns, use 300g leftover cooked chicken, cut into bite-size pieces, or make it veggie by using hot vegetable stock and tofu.

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September 2019