This is another of our great week-night meals – quick, easy and fresh. It’s so simple and tastes amazing. Asian food can be quite intimidating at first glance, especially as there are so many flavours – but most of the ingredients for this noodle soup are store-cupboard staples in our house (so you only have to hunt them down once every few months!) and only the fresh ingredients need to be bought when you cook it. The stand-out flavours here are chilli, ginger, lime, lemongrass, soy sauce and fish sauce. If you have never tried fish sauce – don’t knock it! It’s used in place of salt in Asian cuisine and gives soups a really rich flavour. Just don’t use too much.
So, for 2 people you’ll need:
- A thumb-sized piece of ginger
- 2 spring onions
- 1 chilli
- 1 stick of lemongrass
- 1 clove garlic
- 1 tsp white sugar
- A couple of limes
- Fish sauce (to taste)
- Dark soy sauce (to taste)
- 500 ml chicken stock
- 2 nests dried egg noodles
- 10 prawns (we keep them in our freezer, very handy but defrost them first)
- 100 g mange tout
- 2 pak choi
First, put the chicken stock in a decent sized pan (it shouldn’t fill it up – you’ll be packing it with veg in a minute) on a medium heat. While this comes to the boil finely chop your ginger, chilli and garlic and the white bits of the spring onions, bash up the lemongrass a bit with the butt of a knife, then throw them, along with the sugar, in with the stock. Leave this to simmer for about 10 minutes, to let the flavours infuse – slice up your pak choi and the rest of the spring onions while you’re waiting.
Put the noodles in with the stock, and after a couple of minutes add all your green veg. Don’t leave to cook for too long – you want nice crunchy veg! Add the juice of 1 lime, and fish sauce and soy sauce to taste – we suggest a teaspoon of each to get you started. Lastly add the prawns. Don’t cook these for too long either! There’s nothing worse (literally, nothing) than overcooked prawns. To get them nice and tender they shouldn’t need more than about a minute in the boiling soup.
Once everything is done, serve it with the a slice of lime each and the fish and soy sauce on the table, so you can adjust the seasoning to be perfect for you.
We cook this all the time, and often change around the ingredients – we’ve done it with chicken, salmon (fried so that it has lovely crispy skin) or tofu instead of prawns, and you can also swap out the veg and use any other Chinese leaf, babycorn, mushrooms – we try to use one crunchy vegetable and one leafy one to give a mix of textures and flavours. Use your imagination, and let us know how it turns out!