Lunch · Dinner · South-East Asian
Ginger prawn noodle soup
Hot, sharp and restorative. Good for a cold, a hangover or a Tuesday.
- Start to finish
- 20 min
- Hands-on
- 15 min
- In the fridge
- 1 day
- Freezes
- Not well
PescatarianA little heatContains gluten, soya, celery, fish, shellfish
Ingredients
4 portions- 20gFresh ginger
- 2 clovesGarlic
- 2 cubesVegetable stock cube
- 3Spring onions
- 1Red chilli
- 10gFresh coriander
- 1Lime
- 150gFlat rice noodles
- 230gRaw king prawns
- 80gBaby spinach
- 2 tbspSoy sauce
- 1 tbspFish sauce
Plus salt, pepper and water.
Method
- 1
Boil the kettle. Peel the ginger and cut it into thin matchsticks, and thinly slice the garlic.
- 2
Make up 1.2 litres of stock with the cubes and boiling water in a large pan. Add the ginger and garlic and simmer for 5 minutes.
- 3
Meanwhile, slice the spring onions and chilli and roughly chop the coriander. Cut half the lime into wedges.
- 4
Add the noodles to the broth and simmer for 2 minutes. Add the prawns and cook for 3 minutes more, until pink all the way through.
- 5
Stir in the spinach, soy sauce, fish sauce and the juice of the other half of the lime. Take it off the heat as soon as the spinach wilts.
- 6
Ladle into bowls and scatter over the spring onions, chilli and coriander.
On the day
Eat straight away with the lime wedges on the side. The noodles keep drinking the broth, so it does not sit well.
Cook’s tip
Frozen raw prawns are fine here and usually cheaper. Thaw them in a bowl of cold water for 10 minutes.