Coconut and Lime Prawn Noodles

• 1 tbspvegetable oil
• 30gginger, cut into matchsticks
• 3garlic cloves, sliced
• 1red chilli, sliced
• 1lemongrass stalk, bashed
• 1litre chicken or vegetable stock
• 200mlcoconut milk, half a tin
• 2 tbspfish sauce
• 1 tspbrown sugar
• 1red pepper, thinly sliced
• 150gmangetout
• 250gpak choi, quartered
• 400graw peeled king prawns
• 250gflat rice noodles
• 2limes, 1 juiced and 1 in wedges
• 20gcoriander, leaves picked
• 3spring onions, sliced
• 100gbeansprouts (optional)

Method

1. 1Heat the vegetable oil in a large pan over a medium heat. Fry the ginger, garlic, chilli and lemongrass for 2 minutes until fragrant. Pour in the stock and coconut milk, add the fish sauce and sugar and simmer for 5 minutes so the aromatics flavour the broth.
2. 2Cook the rice noodles in boiling water for the time on the packet, usually 3 to 4 minutes, then drain and rinse under cold water so they do not stick.
3. 3Add the red pepper and mangetout to the broth and simmer for 2 minutes. Add the pak choi and prawns and cook for 3 minutes until the prawns are pink and the pak choi stems are just tender.
4. 4Fish out the lemongrass and add the lime juice. Taste; it should be salty, sour and lightly sweet, so adjust with fish sauce and lime.
5. 5Divide the noodles between deep bowls, ladle the broth, prawns and vegetables over and top with coriander, spring onions and beansprouts if using, with lime wedges on the side.

Per serving

kcal

379

protein

30.6g

fibre

4.7g

carbs

33.5g

fat

15.4g