Thai-Style Prawn Broth with Rice Noodles
- 100g of Cooked Prawns
- 2 Baby Pak Choi
- 1 few sprigs of fresh Coriander
- 10ml of Garlic Pur̩e
- 10ml of Soy Sauce
- 1 lime
- 1 Fish Stock Cube
- 1/2 a Vegetable Stock Cube
- 75g Rice noodles
- 300ml of Boiling Water
- Cut a thick slice from the pak choi root to separate the leaves. Rinse the leaves, drain and chop coarsely. .
Put the rice noodles in a pan over a medium heat and cover with the boiling water. Cook, stirring gently to separate the noodles, until just tender (this will take 3-7 minutes).
Add the vegetable stock cube, garlic pur̩e, fish stock cube and prawns, and cook for 5 minutes or until the prawns are cooked through.
Stir the chopped pak choi through the prawn broth.
Serve the broth in a bowl and grate over the zest of 1 lime, and garnish with fresh, chopped coriander.
Add the soy sauce to the broth to taste.