The lunch edit 975

Hot and Sour Prawn Soup with Rice Noodles

Make hot and sour prawn soup with rice noodles, from the first ingredient to the finished dish.

2 servings · 11 ingredients · 4 steps

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Hot and Sour Prawn Soup with Rice Noodles, plated and ready to serve. — The finished recipe. Hot and Sour Prawn Soup with Rice Noodles

Ingredients 1 to 6 for hot and sour prawn soup with rice noodles arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for hot and sour prawn soup with rice noodles arranged separately on a dark worktop. — Ingredients 7 to 11. A thumb, sliced Fresh ginger. One, sliced Fresh red chilli. Juice of one Lime juice. 40 g Spring onion. A handful Fresh coriander

Hot and Sour Prawn Soup with Rice Noodles, preparation step 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. — Step 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.

Hot and Sour Prawn Soup with Rice Noodles, preparation step 2: Add the halved mushrooms and the halved tomatoes and cook for three minutes. — Step 2. Add the halved mushrooms and the halved tomatoes and cook for three minutes.

Hot and Sour Prawn Soup with Rice Noodles, preparation step 3: Drop in the prawns and cook for two minutes, until they have curled and turned pink right through. — Step 3. Drop in the prawns and cook for two minutes, until they have curled and turned pink right through.

The finished hot and sour prawn soup with rice noodles. — Step 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.

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