This colourful, fragrant broth, by Englishmum.com , is perfect for a chilly day, and full of flavour. It’s also quick and simple to make, which makes it perfect for an easy midweek meal.
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Englishmum.com‘s top-tip: Serve immediately for optimum freshness of flavour!
1 pack (250 g) fine egg noodles
1 red chilli, deseeded and finely sliced
1 pack bok choi, sliced
2 carrots, peeled, then cut into fine strips with a vegetable peeler
2 spring onions, finely sliced
Handful of green beans, finely sliced
2 cloves garlic, crushed
1 litre chicken or veg stock (cube is fine)
1 tbsp soy sauce
1 tbsp fish sauce
1 pack (300 g) frozen prawns, defrosted
Fresh coriander and mint, chopped
- Firstly, prepare all the ingredients: deseed and chop the chilli, prepare the vegetables and crush the garlic.
- Cook the noodles according to the packet instructions.
- In a separate large pan, heat the stock in a large pan and stir in the garlic, soy sauce, fish sauce and Belvoir Lime & Lemongrass Cordial, then add in all the vegetables. Finally, add in the prawns. Cook for a few minutes until the vegetables have softened.
- Drain the noodles and divide between four bowls, then just ladle over the soup. Garnish with fresh herbs, serve immediately and enjoy!