Meals and Courses

  • 600 ml (1 pint) fish stock (see page 88)
  • 4 kaffir lime leaves
  • 4 slices of fresh root ginger
  • 1 red chilli, deseeded and sliced
  • 1 lemon grass stalk
  • 125 g (4 oz) mushrooms, sliced
  • 100 g (3½ oz) dried rice noodles
  • 75 g (3 oz) baby spinach
  • 125 g (4 oz) cooked peeled tiger prawns
  • 2 tablespoons lemon juice
  • pepper

Put the stock, lime leaves, ginger, chilli and lemon grass in a large saucepan. Cover and bring to the boil. Add the mushrooms, reduce the heat and simmer for 2 minutes.

Break the noodles into short lengths, drop into the soup and simmer for 3 minutes. Add the spinach and prawns and simmer for 2 minutes until the prawns are heated through. Add the lemon juice. Remove and discard the lemon grass stalk and season with pepper before serving.

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