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  1. Heat the oil in a large saucepan over a medium heat. Add the garlic, chilli, ginger, lime leaves and lemongrass. Soften for around 3-5 minutes.
  2. Add the tamarind paste and continue to cook for a minute or so. Then add the fish sauce, soy sauce, sugar, coconut milk and stock.
  3. Bring to a simmer and cook for five minutes then add the noodles. Simmer for a minute or so and then add the bok choi and babycorn and simmer again for 2 minutes.
  4. Add the prawns and cook until they just turn pink.
  5. Add a handful of coriander, the basil leaves and the lime juice, stir to combine. To serve, ladle the soup into four warmed bowls, dividing the noodles, veggies and prawns evenly. Serve at once. in deep bowls with some chopped chilli on top if you like.
Recipe Notes


This soup is so versatile, you can swap out the prawns for cooked chicken.  You can add any veggies you like - mange tout, sugar snap, tender stem broccoli, bean sprouts the list goes on.  You can use egg noodles instead of rice noodles, you can use flat rice noodles instead of fine ones.  Lots of variations and it is a quick, easy and healthy lunch or supper option.

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