Clear Asian noodle soup with prawns
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 385 19%
Fat 13g 19%
Saturates 3.2g 16%
Sugars 11g 12%
Protein 28.3g 57%
Carbs 37.8g 15%
Of an adult's reference intake
- 2 large free-range eggs , (I use Burford Brown)
- 250 g brown rice noodles
- 3cm piece of ginger
- 2 fresh hot Thai chillies
- 2 litres organic chicken stock
- 2 tablespoons low-salt soy sauce
- 2 cloves of garlic
- 2 star anise
- 6 cloves
- 100 g runner beans
- 1 carrot
- 200 g cooked peeled king prawns , from sustainable sources
- 6 radishes
- 4 spring onions
- 2 tablespoons sesame seeds
By Joss Herd
- Cook the eggs in boiling water for 5 minutes, or until semi hard-boiled. Cool under cold running water, then peel and set aside.
- Cook the noodles according to the packet instructions, drain and leave in a bowl of cold water.
- Peel and finely slice the ginger and prick the chillies, then add to a large pot with the stock, soy sauce, unpeeled garlic cloves, star anise and cloves.
- Bring to a simmer, then switch off the heat and leave to infuse for 20 minutes.
- Shred or very finely slice the runner beans on the diagonal, then very finely slice the carrots. Cook together in a pan of boiling water for 2 minutes, until tender. Drain, then plunge into cold water.
- Strain the stock into a clean pot (discard the solids) and return to a medium heat. Slice the prawns lengthways, then add to the stock and cook until just heated through.
- Trim and finely slice the radishes and spring onions. Toast the sesame seeds in a dry frying pan.
- Drain the rice noodles and divide between 4 bowls. Sit the beans, carrot and prawns on top. Ladle over the broth and top with the radishes, spring onions, half an egg, toasted sesame seeds and a little chilli oil, if you like.