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Ingredients
- 1 tbsp oil
- 3 garlic cloves crushed
- 1 red chilli finely chopped
- 4 cm ginger grated
- 4 kaffir lime leaves stem removed, roughly chopped
- 1 stalk lemongrass finely chopped or 1 tsp. lemongrass paste
- 1 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 3 tsp palm or brown sugar
- 400 ml coconut milk
- 400 ml chicken stock
- 3 nests fine dried rice noodles
- 2 large pak choi sliced into strips
- 150 g babycorn cut into chunks
- 250 g big raw prawns
- Handful of coriander leaves roughly chopped
- Handful of basil leaves roughly torn
- 1 lime juiced
- To serve chopped red chilli
Ingredients
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Instructions
- 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.
- 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.
- 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.
- Add the prawns and cook until they just turn pink.
- 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
TOP TIPS
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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