Hot and sour prawn noodle soup recipe
Chilli and ginger spice up this hot and sour prawn noodle soup, while lemongrass and kaffir lime leaves add the citrus notes – it's job done in 15 minutes!
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Ladle
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Mixing bowl
- Pot
Ingredients
- 1 litre chicken stock, hot
- 2 large red chillies, deseeded and halved, plus extra, sliced, to garnish
- 5cm piece fresh ginger, sliced
- 2 kaffir lime leaves (optional)
- 3 tbsp fish sauce
- 2 lemongrass stalks, bruised
- Juice of 1 lime, plus lime wedges, to garnish
- 1 tbsp caster sugar
- 125g shiitake or oyster mushrooms, sliced
- 250g large raw prawns, peeled
- 2 pak choi, chopped
- 200g flat rice noodles
- Toasted sesame seeds, to garnish
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