Thai Prawn Noodle Soup

Try using egg noodles or folded rice noodles and replace the prawns with roasted shredded chicken.

INGREDIENTS

• 2 very low salt organic vegetable stock cubes
• 1 lemongrass stalk, halved and thinly sliced
• 1 red chilli, deseeded and thinly sliced
• 2 heads pak choi, shredded (300g)
• 100g wholewheat noodles
• 150g raw king prawns
• ½ x 28g pack coriander, leaves only
• 1 tsp fish sauce
• 1 tsp LoSalt

METHOD

1. Place the stock cubes and 800ml boiling water in a large saucepan and bring to the boil. Add the lemongrass, chilli, white parts of the pak choi and noodles and simmer gently, covered for 5 minutes.
2. Add the green parts of the pak choi, king prawns, coriander, fish sauce and LoSalt, cook for 1-2 minutes until the prawns are pink and cooked through.
3. Serve in 2 soup bowls.