Jamie Magazine
By Joss Herd
Clear Asian noodle soup with prawns
40 mins
Not Too Tricky
serves 4
About the recipe
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.
Recipe From
Ingredients
2 large free-range eggs (I use Burford Brown)
250g 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
100g runner beans
1 carrot
200g cooked peeled king prawns, from sustainable sources
6 radishes
4 spring onions
2 tablespoons sesame seeds
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.
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