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- Chilli & Ginger Broth with Prawns
Ingredients
- 500ml chicken stock
- 2 tablespoons fish sauce
- 1 tablespoons light soy sauce
- 1 teaspoon caster sugar
- 1 red chilli, deeseeded and finely sliced
- 4 spring onions, finely shredded
- 1 carrot, peeled and finely shredded
- 2½ cm ginger root, peeled and finely grated
- 50g rice noodles
- 215g peeled prawns
- 1 small bunch fresh coriander, to serve
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.
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On Offer
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150ml£2
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