About this recipe:This is a quick and easy noodle soup, based on the classic Vietnames pho dish. Prawns are cooked with spinach and rice noodles in a well-seasoned stock. Serve with lime wedges, fresh basil, peppers and beansprouts, if desired.
1 tablespoon vegetable oil
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh root ginger
285g frozen chopped spinach, thawed and drained
salt and black pepper to taste
2 litres chicken stock
250ml fish stock
1 teaspoon hot pepper sauce
1 teaspoon hoisin sauce
20 medium prawns, peeled and deveined
200g long rice noodles (rice vermicelli)
2 spring onions, chopped
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Method Prep:15min › Cook:20min › Ready in:35min
Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger; cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, fish stock, hot pepper sauce and hoisin sauce. Cover and bring to a simmer over medium-high heat.
Once the soup reaches a simmer, stir in the prawns and noodles. Cover and cook 4 minutes, then stir in the spring onions and cook 5 minutes more. Season to taste with salt and pepper before serving.