Jamie Magazine
By Rebecca Rauter
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About the recipe
This easy-to-make dish is the ultimate midweek comfort food, and full of fragrant Asian flavours
Recipe From
Jamie Magazine
By Rebecca Rauter
4 spring onions
optional: 1 stick of lemongrass
2 cloves of garlic
2 fresh red chillies
a few sprigs of fresh coriander
1 litre organic chicken stock
1 bok choy
225g raw frozen prawns (defrosted), from sustainable sources
300g ready-prepared rice vermicelli
1 splash of soy sauce
½ a lime
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