About this recipe:For extra flavour, add a splash of rice wine or sake to the soup before serving.
1 dessertspoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh root ginger
1 pinch dried crushed chillies
2L (3 pints) chicken stock
100g (4 oz) diagonally sliced carrots
100g (4 oz) diagonally sliced celery
100g (4 oz) mange-tout
350g (12 oz) fresh prawns, peeled and deveined
100g (4 oz) rice noodles
2 tablespoons soy sauce
1/4 teaspoon white pepper
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Method Prep:15min › Cook:15min › Ready in:30min
In a large saucepan over medium heat cook onion, garlic, ginger and crushed chillies in oil for 2 minutes. Pour in stock, carrots and celery and bring to the boil. Reduce heat, cover and simmer 5 minutes. Stir in mange-tout and prawns, cover and cook 3 minutes.
Break noodles into 4cm (2 in) pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and prawns are pink. Stir in soy sauce and pepper and serve.
This soup tastes like better version of chinese instant soups we buy from supermarkets and is healthier too. I think my timing was shorter than given above, but I used pre-cooked prawns. I also cut down liquid amount to half, as I prefer more denser soups. - 27 Sep 2016