Thai Prawn Noodle Soup

Prep:5 minutes

Cook:8 minutes


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.