Serves 2
Ingredients:
• 1 large carrot
• 1/2 bunch spring onions
• 1in (2cm) piece of ginger
• 1tbsp (15ml) sesame oil
• 5oz (150g) broccoli florets
• 25fl oz (750ml) vegetable stock
• 1 stalk lemon grass
• 3 and 1/2oz (100g) Mie noodles (Chinese egg noodles)
• 5oz (150g) peeled prawns
• 1tbsp (15ml) soy sauce
• 2tbsp (30ml) lime juice
• Tabasco sauce (optional)
• Finely chopped coriander leaves (optional)
Preparation:
1. Peel and dice the carrot. Wash and trim the spring onions and cut into rings. Peel and thinly slice the ginger. Heat the sesame oil in a pan. Briefly fry the carrot, spring onions, ginger and broccoli, Deglaze with vegetable stock.
2. Wash and roughly chop the lemon grass and add to the soup. Leave to simmer for about 10 minutes.
3. Four minutes before the end of cooking time, add the noodles (follow the package instructions) and the prawns. Season the soup with soy sauce and lime juice. Season with Tabasco and chopped coriander (optional).
This Soup or Salads recipe was published in 'Chinese Cuisine - p14'
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