Spicy prawn noodle soup recipe

By Matt Dawson from My Big Fat Diet Show

A filling soup with a spicy kick from Matt Dawson on My Big Fat Diet Show

Serves 4

Ingredients

1 litre fresh chicken stock
2 tbsp hoisin sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 x 10g sachet instant miso soup
2" ginger, peeled and finely sliced
200g rice noodles
100g shiitake mushrooms
1 green chilli, de-seeded and finely chopped
300g peeled, raw king prawns
200g asparagus, trimmed and cut into 2" pieces
100g mange tout or sugar snap peas, shredded
200g beansprouts

For the garnish

1 tsp sesame oil
4 spring onions, shredded
Small bunch coriander
1 lime, cut into 4 wedges

METHOD

How to make spicy prawn noodle soup

1. Bring the chicken stock to a simmer in a large pan along with the hoisin, oyster, fish sauce, miso and ginger. Simmer uncovered for 5 minutes.

2. Cook the noodles according to the packet instructions.

3. Add the mushrooms and chilli to the broth and continue to simmer for 3 minutes, add the prawns, asparagus and mange tout and simmer for a further 3 minutes. Finally heat through the beansprouts for 1 minute before seving.

4. Divide the noodles between four large deep bowls and spoon over the soup (making sure that every body gets an equal amount prawns and vegetables). Divide the sesame oil between the bowls, scatter over the spring onions and coriander leaves and serve with a wedge of lime.