Meals and Courses

  • 900 ml (1½ pints) vegetable or chicken stock (see pages 13 and 10)
  • 2 dried kaffir lime leaves
  • 1 lemon grass stalk, lightly bruised
  • 150 g (5 oz) dried egg noodles
  • 50 g (2 oz) frozen peas
  • 50 g (2 oz) frozen sweetcorn
  • 100 g (3½ oz) large king prawns, cooked, peeled and deveined, or defrosted if frozen, rinsed with cold water and drained
  • 4 spring onions, sliced
  • 2 teaspoons soy sauce

Put the stock into a saucepan with the lime leaves and lemon grass, bring to the boil, then reduce the heat and simmer for 10 minutes.

Add the noodles to the stock and cook according to the packet instructions. After 2 minutes, add the peas, sweetcorn, prawns, spring onions and soy sauce and cook for 2 more minutes. Remove and discard the lemon grass. Serve the soup in warmed bowls.

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