Thai Prawn Noodle Soup


Try using egg noodles or folded rice noodles and replace the prawns with roasted shredded chicken.


  • 2 very low salt organic vegetable stock cubes
  • 1 lemongrass stalk, halved and thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 2 heads pak choi, shredded (300g)
  • 100g wholewheat noodles
  • 150g raw king prawns
  • ½ x 28g pack coriander, leaves only
  • 1 tsp fish sauce
  • 1 tsp LoSalt


  1. Place the stock cubes and 800ml boiling water in a large saucepan and bring to the boil. Add the lemongrass, chilli, white parts of the pak choi and noodles and simmer gently, covered for 5 minutes.
  2. Add the green parts of the pak choi, king prawns, coriander, fish sauce and LoSalt, cook for 1-2 minutes until the prawns are pink and cooked through.
  3. Serve in 2 soup bowls.