Hot and sour noodle soup with prawns

Ingredients

Udon noodles, cooked, 100 g
Chicken liquid stock, salt reduced, 2 cup(s)
Ginger, fresh, 1 teaspoon(s), finely sliced
Lime juice, 1 tablespoon(s)
Fish sauce, 2 teaspoon(s)
Soy sauce, light, 5 ml
Sesame oil, 0.5 teaspoon(s)
Palm sugar, 5 g, 1 teaspoon
Red chilli, 2 chili(s), long variety, deseeded and sliced finely
Snowpeas, 100 g, trimmed and sliced
Prawns, raw, any type, 10 king prawn(s) (edible portion), peeled with tails left intact
Coriander, 0.25 cup(s)
Spring onion, 2 medium onion(s), finely sliced
Lime, 1 lime(s), cut into wedges

Cooking instructions

Place the noodles in a sieve and run under hot water to rinse and separate the strands.

Pour the stock into a medium saucepan, place over medium heat and bring to the boil. Add the noodles and ginger. Reduce heat to a simmer and add the lime juice, fish sauce, sesame oil, soy sauce, sugar, half of the chillies, snow peas and prawns. Simmer, uncovered, for 1–2 minutes or until the prawns have changed colour and are cooked through.

Ladle the soup into bowls and top with the remaining chilli, coriander and spring onions. Serve with lime wedges.

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