Total time: 35 mins
2 tsp vegetable oil
4 garlic cloves, crushed
20g fresh root ginger, grated
2 salad onions, white parts separated
500ml fresh fish stock
1 tbsp light soy sauce
1 tbsp fish sauce
1 tsp caster sugar
400ml Alpro Coconut drink
300g pack fresh rice noodles
90g pack Waitrose 1 Baby Pak Choi
140g pack Waitrose 1 Cooked Tiger Prawns
1 lime, juice of ½, the rest in wedges
1 red chilli, sliced
1. Heat the oil in a saucepan and add the garlic, ginger and roughly chopped white parts of the salad onions; fry over a medium heat for 6-8 minutes until fragrant. Add the fish stock and simmer for 10 minutes.
2. Strain the stock into a clean pan and add the soy and fish sauces, sugar and coconut drink, then bring to just before boiling point. Meanwhile, microwave the rice noodles and pak choi according to pack instructions.
3. Divide the noodles, pak choi and prawns between 2 bowls. Squeeze the lime juice into the piping hot broth and ladle over the noodles and prawns. Scatter with the sliced salad onion greens and red chilli, and serve with the lime wedges alongside.
This dish is also great with cubes of salmon (remove any skin) added to the broth along with the soy and fish sauces.
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