Hot and sour prawn noodle soup

Name: Hot and sour prawn noodle soup
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: Serves 4
Cuisine: Chinese recipes
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

Portion size: Serves 4
Hands on time 15 mins
Difficulty: easy

Dairy-free

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

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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

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Method

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.
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.
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.
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