Hot and Sour Prawn Soup with Rice Noodles
Makes 2 servings

INGREDIENTS
300 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
150 g Mushrooms
150 g Cherry tomatoes
240 g Cooked rice noodles (Cooked weight, after soaking.)
800 ml Water
2 tsp (10 g) Fish sauce
A thumb, sliced Fresh ginger
One, sliced Fresh red chilli
Juice of one Lime juice
40 g Spring onion
A handful Fresh coriander

METHOD
1. Bring the water to the boil with the ginger, the chilli and the white parts of the spring onions. Simmer for ten minutes so the water takes on some flavour.
2. Add the halved mushrooms and the halved tomatoes and cook for three minutes.
3. Drop in the prawns and cook for two minutes, until they have curled and turned pink right through.
4. Take it off the heat and add the fish sauce and lime. Divide the noodles between two bowls, ladle the soup over and finish with coriander and the green spring onion.

Contains fish and crustaceans.

RECIPE NOTES
Built on water, so it carries no celery flag from a stock cube. The flavour comes from the fish sauce, the lime and the aromatics, and it wants all of them.
Fish sauce and lime go in off the heat. Boiled, the lime turns flat and bitter. Taste and add more of either until it makes you sit up.

Full recipe: https://www.getfuel8.com/recipes/hot-sour-prawn-rice-noodle-soup
