About this recipe:This is a noodle soup with prawns, pineapple, soy sauce, lime and a hint of chilli pepper. Break the noodles in half before cooking and garnish with fresh basil at the end.
100g rice noodles
1 tablespoon vegetable oil
30g sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
160g pineapple chunks
1 stalk celery, sliced
2 tablespoons sugar
725ml chicken stock
3 tablespoons fresh lime juice
2 tablespoons soy sauce
450g fresh large prawns. peeled
pinch cayenne pepper
1 spring onion, thinly sliced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Bring a large pot of lightly salted water to the boil. Add rice noodles and cook for 8 to 10 minutes; drain.
Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft. Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken stock and water; bring to the boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in prawns and cayenne pepper and simmer 3 minutes more, until prawns are pink. Stir in bean sprouts, onion and cooked rice noodles. Heat through and serve.