Clear Asian noodle soup with prawns

Name: Clear Asian noodle soup with prawns
Total time: 40 min
Yield: 4
Ingredients: 2 large free-range eggs (I use Burford Brown); 250 g brown rice noodles; 3cm piece of ginger; 2 fresh hot Thai chillies; 2 litres organic chicken stock; 2 tablespoons low-salt soy sauce; 2 cloves of garlic; 2 star anise; 6 cloves; 100 g runner beans; 1 carrot; 200 g cooked peeled king prawns from sustainable sources; 6 radishes; 4 spring onions; 2 tablespoons sesame seeds

Dairy-freedf

“Clear noodle soups are comforting and satisfying without being too heavy, making them a great choice for summer. Better yet, this one’s so simple to make. ”

Serves 4

Cooks In40 minutes

DifficultyNot too tricky

Jamie Magazine Seafood Mains Eggs Prawns

Nutrition per serving

Calories 385 19%
Fat 13g 19%
Saturates 3.2g 16%
Sugars 11g 12%
Protein 28.3g 57%
Carbs 37.8g 15%

Of an adult's reference intake

Jamie Magazine

By Joss Herd

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Ingredients

2 large free-range eggs , (I use Burford Brown)
250 g brown rice noodles
3cm piece of ginger
2 fresh hot Thai chillies
2 litres organic chicken stock
2 tablespoons low-salt soy sauce
2 cloves of garlic
2 star anise
6 cloves
100 g runner beans
1 carrot
200 g cooked peeled king prawns , from sustainable sources
6 radishes
4 spring onions
2 tablespoons sesame seeds

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Jamie Magazine

By Joss Herd

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Method

Cook the eggs in boiling water for 5 minutes, or until semi hard-boiled. Cool under cold running water, then peel and set aside.
Cook the noodles according to the packet instructions, drain and leave in a bowl of cold water.
Peel and finely slice the ginger and prick the chillies, then add to a large pot with the stock, soy sauce, unpeeled garlic cloves, star anise and cloves.
Bring to a simmer, then switch off the heat and leave to infuse for 20 minutes.
Shred or very finely slice the runner beans on the diagonal, then very finely slice the carrots. Cook together in a pan of boiling water for 2 minutes, until tender. Drain, then plunge into cold water.
Strain the stock into a clean pot (discard the solids) and return to a medium heat. Slice the prawns lengthways, then add to the stock and cook until just heated through.
Trim and finely slice the radishes and spring onions. Toast the sesame seeds in a dry frying pan.
Drain the rice noodles and divide between 4 bowls. Sit the beans, carrot and prawns on top. Ladle over the broth and top with the radishes, spring onions, half an egg, toasted sesame seeds and a little chilli oil, if you like.