Ingredients
- 600ml chicken stock
- a 2cm chunk root ginger
- 2 garlic cloves , bashed
- a stalk lemon grass , bashed
- soy sauce
- 100g flat rice noodles
- 200g a mix of vegetables , mange tout, baby sweet corn, baby pak choi and baby carrots
- 100g large peeled prawns
- red chilli , sliced, to serve
- spring onions , shredded, to serve
- Put the stock in a pan and add the ginger, garlic and lemongrass and simmer gently for 10 minutes, then strain. Add a splash of soy sauce.
- Gently simmer the veg in the stock for 2-3 minutes. Add the prawns and just heat through. Cook the noodles separately following pack instructions until just tender.
- Divide the cooked noodles between 2 bowls. Pour over the hot soup and veg. Finish with the shredded chillies and spring onion.
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