On the table in: 15 mins
Serves: 2
Origin: Thai
Ingredients:
Nutritional Information
Per serving: 400 calories; 46g carbohydrates; 40g protein; 5g fat; 5g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.
Instructions:
- In a non-stick saucepan, gently sauté the spring onions, chilli, garlic and ginger with the soy sauce and 4 tablespoons of water for 2–3 minutes until softened.
- Add the chicken stock, lemongrass and Thai fish sauce and bring to the boil.
- Reduce the heat until the broth is gently rolling then add the prawns, capsicums and snow peas. Cook for 2–3 minutes before adding the egg noodles.
- Cook for a further 3–4 minutes until the egg noodles are soft, remove the lemongrass and add the chopped fresh coriander.
- Divide between two large soup bowls and serve immediately.