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.