Lemongrass prawn and rice noodle soup
A fragrant, brothy bowl packed with prawns, pak choi and rice noodles that fills you up without feeling heavy.
- Time25 min
- LevelEasy
- Costabout £3.25 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Add the lemongrass, garlic and ginger and cook for 2 minutes until fragrant.
2 min - 2
Pour in the stock and bring to the boil. Turn down and simmer for 10 minutes so the flavours soak in.
10 min - 3
Cook the rice noodles in a separate pan of boiling water as the packet says, then drain and divide between two deep bowls.
- 4
Fish out the lemongrass. Add the pak choi to the broth and cook for 2 minutes, then add the prawns and cook for 2 to 3 minutes until pink all over.
3 min - 5
Stir in the juice of one lime. Ladle the soup over the noodles.
- 6
Top with beansprouts, chilli and coriander and serve with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.