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    Prawn & pak choi pho

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    Prawn & pak choi pho

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2

    Ingredients

    100g folded rice noodles
    1 tsp toasted sesame oil
    30g ginger, peeled and finely chopped
    1 stalk lemongrass, halved, outer skin removed and core bashed
    1 clove garlic, thinly sliced
    ½ x 28g pack coriander, stalks roughly chopped, leaves reserved
    1 red chilli, sliced (deseeded, for less spice)
    500g Cooks’ Ingredients Fish Stock
    180g raw extra large king prawns
    ½ x 235g pack green pak choi, cut into 8 lengthways
    10g mint leaves
    1 salad onion, finely shredded 

    Method

    1. Soak the noodles in boiling water for 12 minutes, then drain and run under cold water. Drain again.

    2. Meanwhile, heat the sesame oil in a medium saucepan over a medium heat. Add the ginger, lemongrass, garlic, coriander stems and half the chilli. Fry for 1 minute, until fragrant. Add the stock, topping up with an extra 200ml boiling water. Cover and bring to the boil.

    3. Add the prawns and pak choi. Return the lid and reduce to a simmer for 3-4 minutes, until the prawns are pink and the pak choi is wilted. Divide the noodles between two bowls. Top with the prawns, pak choi and broth (removing the lemongrass), then garnish with the reserved chilli, herb leaves and salad onion.

    Cook’s tip Lemongrass stalks are delicious for a refreshing brew – just infuse in boiling water with a little honey and ginger. They can also be frozen, ready for use another time.
     

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