Asian Noodle Soup with Prawns and Chantenay Carrots
Warming and delicious this 20 minute soup is packed full of exciting flavours. Just what’s needed to spice up those cold, dark winter evenings.
Preparation time: 10 minutes
Cooking time: 10 minutes
1tbsp rapeseed oil
2 garlic cloves, peeled and sliced
2 tsp ginger, peeled and grated
1 tsp chilli flakes
1 green chilli, sliced
1 stalk of lemon grass, peeled and finely chopped
150g Chantenay carrots, sliced
6 shitake mushrooms, sliced
A good dash of fish sauce
1 litre of good chicken stock
150g pre-soaked rice noodles
24 prawns, peeled and de-veined
4 spring onions, trimmed and sliced
½ bunch of coriander, chopped
1 tbsp dark soy sauce
1 tbsp sweet chilli sauce
2 limes, juiced
1 tsp sesame oil
What to do:
Warm the oil in a pan over a medium heat. Add the garlic, ginger, chilli flakes, green chilli and lemon grass and cook stirring constantly for approximately 1 minute.
Next add the sliced Chantenay carrots and shitake mushrooms, add a dash of fish sauce and cook for a further 1 minute.
Add the stock, bring to the boil, then add the noodles, prawns and spring onion and simmer for 4 minutes.
Remove from the heat and stir in the coriander, soy sauce, sweet chilli sauce, lime juice and sesame oil.
Taste and adjust the seasoning, you may like to add a little more sweet chilli or fish sauce.
Recipe courtesy of Chantenay Carrots
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