Ingredients
- 2 tablespoons of fish sauce
- 1 red chilli, deeseeded and finely sliced
- 500 ml of chicken stock
- 1 tsp of caster sugar
- 2.5 cm of ginger root, peeled and finely grated
- 50 g of rice noodles
- 1 small bunch of fresh coriander, to serve
- 215 g of peeled prawns
- 1 tablespoons of light soy sauce
- 1 carrot, peeled and finely shredded
- 4 spring onions, finely shredded
Method
Step 1
Place everything except the noodles and prawns into a large saucepan, plus 300ml water, and bring to the boil.Step 2
Reduce to a simmer, add the noodles and prawns, and cook for 2-3 minutes, stirring gently.Step 3
Ladle into bowls and top with torn coriander leaves.