Tonight I thought I would make something fresh and healthy to counterbalance my partner’s stag weekend which he has just arrived home from! He’s very tired and has drunk enough alcohol to last him the year – so I decided to make this Thai-style noodle dish which is packed full of punchy ginger and chilli to combat any colds which might be trying to creep in to his broken body! It’s also warm and comforting.
This will make enough soup for 4 people, and only takes 10 minutes.
2tbsp groundnut oil
Thumb sized piece of ginger
2 sticks lemongrass
2 cloves garlic
1 red chilli and 1/2 tsp dried chillies
1.25 litres chicken/fish stock
600g cooked udon noodles
250g raw prawns (frozen is fine)
1tbsp soy sauce
2tbsp fish sauce
1. Chop the ginger, garlic and fresh chilli into small pieces, then put into a large saucepan/casserole dish with the groundnut oil and heat on the hob at a high heat. Add the dried chillies and lemongrass (keep the sticks whole, but bash them with a knife to bruise the outer layer).
2. Cook for 30 seconds then tip in the stock, soy sauce and fish sauce.
3. Add the noodles and prawns and bring to the boil.
4. Once the prawns are cooked (when they turn pink), add the chopped coriander. It’s a lot of coriander but it makes the dish so do use it all!
5. Stir and heat through for another 30 seconds, and it’s ready to serve.
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