Friday, 15 November 2013

Recipe: Asian Noodle Soup With Prawns


OMG! This was such a tasty dinner.  It was completely different for us - I wasn't sure whether noodles in soup would really go down that well with G for dinner.  But I can very happily say that G was happy to say that this is perhaps one of his favourite things I've cooked!

If you fancy something really warming for winter but are looking for something healthy and not as heavy as stew or casserole, that you can whip up in about 20minutes then this is definitely for you.

The recipe comes from the fantastic 'Home at 7, Dinner by 8' by Sarah Wright - a must for those working ladies looking for easy, cost effective tasty dinners.

As always I made a few changes (didn't use the oyster sauce or sesame seed oil as I had none, and I also squeezed 1 lime into the stock to give it that fruity tang) but it was pretty much the same as Sarah Wright's recipe below.  

I was also super excited that we used our Emma Bridgewater Black Toast pasta bowls to serve this tasty dinner.

Enjoy! xo

For the stock: 
500ml chicken stock
2 garlic cloves, peeled and sliced
1 tsp chilli flakes
1 tbsp sweet chilli sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp sesame seed oil
salt (optional)

For the soup:
200g dried soba noodles or instant noodles
10-2 whole prawns peeled
2 heads of pak choi, cut into quarters
1 red chilli, sliced
1/2 bunch coriander, chopped
3 spring onions, trimmed and sliced
1 lime, cut into wedges

1.  The key to a good soup is a good stock so the first job is making the broth big and bold in flavour.  Pour the stock into the saucepan and place on a high heat.  Add the remaining ingredients and allow the broth to come to the boil.  Taste it to check for the spicy/salt balance.  If necessary, add more sweet chilli sauce and salt to taste.

2.  Add the noodles and the prawns and cook for 4-5 minutes until the noodles are cooked through.  Fold the pak choi into the soup and cook until the leaves are tender and the stalk still has crunch, about 2-3 minutes.

3.  Serve in deep soup bows and sprinkle with the sliced chilli, coriander and spring onions.  Serve with a wedge of lime on the side.