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Prawn noodle soup

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 5cm root ginger, minced
  • 1 onion, thinly sliced
  • 2 red chillies, seeded and chopped
  • 650g raw tiger prawns, shelled
  • 1 tablespoon Thai fish sauce
  • 2L vegetable stock
  • 600g noodles
  • 2 tablespoons roughly chopped spring onions
  • 1 bunch fresh Thai basil, coarsely chopped
  • 1 bunch fresh coriander, coarsely chopped
  • salt, to taste
  • Heat the oil in a frying pan and add the garlic, ginger, onion and chillies. Cook and stir for 5 minutes over a low heat. Add the prawns and fish sauce and cook for a further minute then add the vegetable stock and bring to the boil. Add the noodles and cook for 4 minutes. Stir in the spring onions and herbs then season and serve.