With a prep time of five minutes and a cooking time of just eight minutes, this fragrant lemongrass prawn noodle soup makes the perfect meal for when you’re short in time – so just about always, right?
Ingredients (serves 2)
100g vermicelli dried rice noodles
600ml hot fish or vegetable stock
2 tsp Very Lazy Lemongrass Paste
2 tsp Very Lazy Chopped Ginger
½ to 1 tsp Very Lazy Chopped Red Chillies
2 spring onions, thinly sliced
1 pak choi, end trimmed and leaves pulled apart
150g cooked king prawns
100g bean sprouts
2 tbsp freshly chopped coriander
Lime wedges, to serve
Method
Place the noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for five minutes.
Meanwhile, in a medium saucepan, place the stock, lemongrass paste, ginger, chillies and spring onions. Bring to the boil and simmer for five minutes to allow the flavours to infuse.
Sir in the pak choi, prawns and bean sprouts and simmer for three minutes. Stir in the coriander.
Drain the noodles and divide between 2 large deep bowls, ladle over the soup.
Serve immediately, with a wedge of lime.
Recipe courtesy of Very Lazy
