Thai Prawn Noodle Soup
- Prep: 5 minutes
- Cook: 8 minutes
- Serves: 2
Try using egg noodles or folded rice noodles and replace the prawns with roasted shredded chicken.
INGREDIENTS
- 2 very low salt organic vegetable stock cubes
- 1 lemongrass stalk, halved and thinly sliced
- 1 red chilli, deseeded and thinly sliced
- 2 heads pak choi, shredded (300g)
- 100g wholewheat noodles
- 150g raw king prawns
- ½ x 28g pack coriander, leaves only
- 1 tsp fish sauce
- 1 tsp LoSalt
METHOD
- Place the stock cubes and 800ml boiling water in a large saucepan and bring to the boil. Add the lemongrass, chilli, white parts of the pak choi and noodles and simmer gently, covered for 5 minutes.
- Add the green parts of the pak choi, king prawns, coriander, fish sauce and LoSalt, cook for 1-2 minutes until the prawns are pink and cooked through.
- Serve in 2 soup bowls.