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Simple noodle soup
main courses | serves 4
This easy-to-make dish is the ultimate midweek comfort food, and full of fragrant Asian flavours.
1. Bring the stock to boil in a large saucepan then reduce to a simmer. Separate the bok choy leaves, rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic. Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted. Divide the vermicelli between 4 bowls and ladle over the soup. Scatter the chilli and coriander on top and season with soy and lime juice.
Recipe Rebecca Rauter
Photo Sam Stowell
from Issue 30
ingredients 1 litre chicken stock
1 bok choy cabbage, other greens or frozen peas
225g raw frozen prawns, defrosted
4 spring onions, sliced
1 lemongrass stalk, finely sliced (optional)
2 garlic cloves, finely chopped
300g ready-prepared rice vermicelli
2 red chillies, deseeded and finely sliced
a handful of coriander leaves
a splash of soy sauce
juice of ½ lime, or to taste