How to make prawn noodle soup with a lemongrass twist

Deciding what to have for dinner after a long day at work can be a chore. This Thai-inspired soup could be just the remedy and takes under 15 minutes to throw together

Fragrant lemongrass prawn noodle soup

Serves 2
Preparation time: 5 minutes 
Cooking time: 8 minutes 

100g vermicilli dried rice noodles
600ml hot fish or vegetable stock
2 tsp Very Lazy lemongrass paste
2 tsp Very Lazy chopped ginger
½ -1 tsp Very Lazy chopped red chillies
2 spring onions, thinly sliced
1 pak choi, end trimmed and leaves pulled apart
150g cooked king prawns
100g bean sprouts
2 tbsp freshly chopped coriander
Lime wedges, to serve

Place the noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for 5 minutes. Meanwhile, place the stock, lemongrass paste, ginger, chillies and spring onions in a medium saucepan. Bring to the boil and simmer for 5 minutes to allow the flavours to infuse. Stir in the pak choi, prawns and bean sprouts and simmer for 3 minutes. Stir in the coriander.

Drain the noodles and divide between 2 large deep bowls, ladle over the soup. Serve immediately, with a wedge of lime.

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