Fish - Asian Noodle Soup with Prawns

Asian Noodle Soup with Prawns

 Evening Standard / 26th May 2011

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Ingredients:

For the stock

500ml chicken sock
2 garlic cloves, peeled and sliced
1tsp chilli flakes
1tbsp sweet chilli sauce
1tbsp dark soy sauce
1tbsp oyster sauce
½tsp sesame seed oil
salt (optional)

For the soup

200g dries soba noodles or instand noodles
10-12 whole prawns, peeled
2 heads of pak choi, cut into quarters
1 red chilli, sliced
½ bunch of coriander, chopped
3 spring onions, trimmed and cut into slices
1 lime, cut into wedges

Method:

  1. The key to a good soup is a good stock, so the first job is making the broth big and bold in flavour. Pour the stock into a saucepan and place on a high heat. Add the remaining ingredients and bring to the boil. Taste to check for the spicy/salty balance. If necessary, add more sweet chilli or salt.
  2. Add the noodles and the prawns and cook for four to five minutes until the noodles are cooked through. Fold the pak choi into the soup and cook until the leaves are tender and the stalk still has crunch, about two to three minutes.
  3. Serve in a deep bowl and sprinkle with the sliced chilli, coriander and spring onions. Serve a wedge of lime on the side. You can add a tin of coconut milk to this soup to give it a more Thai feel.