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    Prawn & coconut noodle soup

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    *mandatory

    Prawn & coconut noodle soup

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    2 tsp vegetable oil
    4 garlic cloves, crushed
    20g fresh root ginger, grated
    2 salad onions, white parts separated
    500ml fresh fish stock
    1 tbsp light soy sauce
    1 tbsp fish sauce
    1 tsp caster sugar
    400ml Alpro Coconut drink
    300g pack fresh rice noodles
    90g pack Waitrose 1 Baby Pak Choi
    140g pack Waitrose 1 Cooked Tiger Prawns
    1 lime, juice of ½, the rest in wedges
    1 red chilli, sliced

    Method

    1. Heat the oil in a saucepan and add the garlic, ginger and roughly chopped white parts of the salad onions; fry over a medium heat for 6-8 minutes until fragrant. Add the fish stock and simmer for 10 minutes.

    2. Strain the stock into a clean pan and add the soy and fi sh sauces, sugar and coconut drink, then bring to just before boiling point. Meanwhile, microwave the rice noodles and pak choi according to pack instructions.

    3. Divide the noodles, pak choi and prawns between 2 bowls. Squeeze the lime juice into the piping hot broth and ladle over the noodles and prawns. Scatter with the sliced salad onion greens and red chilli, and serve with the lime wedges alongside.

    Cook’s tip

    This dish is also great with cubes of salmon (remove any skin) added to the broth along with the soy and fish sauces.

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    This recipe appeared within the June 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores

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