Spicy prawn broth with noodles recipe
information
Calories per serving 200.
ingredients
850 ml (1 1/2 pints) fish stock
2 tablespoons soy sauce
2 fresh red chillies, de-seeded and chopped finely
1 garlic clove, chopped
1 teaspoon caster sugar
175 g (6 oz) carrots, sliced into matchsticks
1 red pepper, de-seeded and sliced thinly
175 g (6 oz) tiger prawns, peeled
100 g (3 1/2 oz) thin egg noodles
100 g (3 1/2 oz) water chestnuts, sliced
6 spring onions, sliced
2 tablespoons chopped fresh coriander, to garnish
2 tablespoons soy sauce
2 fresh red chillies, de-seeded and chopped finely
1 garlic clove, chopped
1 teaspoon caster sugar
175 g (6 oz) carrots, sliced into matchsticks
1 red pepper, de-seeded and sliced thinly
175 g (6 oz) tiger prawns, peeled
100 g (3 1/2 oz) thin egg noodles
100 g (3 1/2 oz) water chestnuts, sliced
6 spring onions, sliced
2 tablespoons chopped fresh coriander, to garnish
method
1. Place the stock, soy sauce, chillies, garlic and sugar in a large saucepan and bring to the boil.
2. Add the carrots and pepper and simmer for 5 minutes.
3. Add the prawns to the soup along with the noodles, water chestnuts and spring onions.
4. Simmer for a further 5 minutes, stirring well to incorporate the noodles.
5. Ladle the soup into four warmed bowls and garnish with the chopped coriander
2. Add the carrots and pepper and simmer for 5 minutes.
3. Add the prawns to the soup along with the noodles, water chestnuts and spring onions.
4. Simmer for a further 5 minutes, stirring well to incorporate the noodles.
5. Ladle the soup into four warmed bowls and garnish with the chopped coriander
serving amount
serves 4
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more information
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