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

Easy
October 2009

Easy
October 2009

Test kitchen approved

Serves 4
Hands on time 15 mins

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

Dairy-free recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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.