Prawn & noodle soup
Ingredients
- 900 ml 1½ pints vegetable or chicken stock (see pages 13 and 10)
- 2 dried kaffir lime leaves
- 1 lemon grass stalk lightly bruised
- 150 g 5 oz dried egg noodles
- 50 g 2 oz frozen peas
- 50 g 2 oz frozen sweetcorn
- 100 g 3½ oz large king prawns, cooked, peeled and deveined, or defrosted if frozen, rinsed with cold water and drained
- 4 spring onions sliced
- 2 teaspoons soy sauce
Instructions
- Put the stock into a saucepan with the lime leaves and lemon grass, bring to the boil, then reduce the heat and simmer for 10 minutes.
- Add the noodles to the stock and cook according to the packet instructions. After 2 minutes, add the peas, sweetcorn, prawns, spring onions and soy sauce and cook for 2 more minutes. Remove and discard the lemon grass. Serve the soup in warmed bowls.
Notes & Wine Advice
For chicken & noodle soup, put the stock, lime leaves and lemon grass into a saucepan then add 2 boneless, skinless, chicken breasts that have been diced, bring to the boil then simmer for 10 minutes. Continue as above.