SPICY PRAWN NOODLE SOUP

• Serves: 2
•  Preparation time: 10 mins
•  Cooking time: 20 mins
•  Difficulty: Easy

Ingredients:

500g cooked shelled prawns  

400g shellfish stock  

400ml coconut milk

150g noodles

15g fresh root ginger

3 garlic cloves peeled and grated

2 lemongrass stalks

1 red chilli finely sliced

1 shallot peeled and finely chopped

1 tbsp sunflower oil

Juice of 1-2 limes

Soy (to taste)

1. Heat the oil in a large saucepan over a medium heat, then add onion, ginger, garlic, chilli and lemongrass, sweat gently for 5 minutes or so until the onion is soft and golden.
2. Add the stock, bring to a simmer and cook gently for 10 minutes. Add coconut milk, stir well and bring back to a simmer.
3. Pop the noodles into the saucepan.
4. Add prawns and simmer for 1 minute, taste soup and season with soy and lime juice.
5. Serve in bowls with chopped coriander and lime wedges