Ingredients
1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pinch dried crushed chillies
2L chicken stock
100g diagonally sliced carrots
100g diagonally sliced celery
100g sweet peas
350g fresh prawns, peeled and deveined
100g rice noodles
2 tablespoons soy sauce
1/4 teaspoon white pepper
Preparation
In a large pan, over medium heat cook onion, garlic, ginger and crushed chillies in oil for 2 minutes. Pour in stock, carrots and celery and bring to the boil. Reduce heat, cover and simmer 5 minutes. Stir in peas and prawns, cover and cook 3 minutes.
Break noodles into 2 inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and prawns are pink. Stir in soy sauce, pepper and serve.
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