Packed with heady flavours of lemongrass, garlic, ginger and chilli this fresh punchy bowl of deliciousness is going to leave you wanting more!
Easy, nutritious and great on the waistline with no compromise on flavour.
Ingredients
200g king prawns
1 tin of light coconut milk
4 tbsp soy sauce
2 tbsp lime juice
1 tbsp fish sauce
2 tsp brown or palm sugar
1 chicken stock cube
1 cup boiling water
Large handful beansprouts
½ red pepper sliced
½ yellow pepper sliced
3 spring onions shredded
Handful crushed peanuts
150g fine or Singapore noodles
Thumb sized piece of ginger grated
3 fat cloves of garlic grated
1 small onion diced
1 lemon grass stalk
2 green chilli’s
1 Birdseye chilli
Coconut oil
3 kaffir lime leaves
1 tsp ground coriander
Large handful fresh chopped coriander
Method
First we make the broth, gently fry onion, ginger, garlic and chilli’s in coconut oil, add 1 tsp ground coriander.
Add stock cube then coconut milk and 1 cup of boiling water.
Add lime leaves and lemongrass. Then add lime juice, sugar, soy sauce and fish sauce.
Simmer on low for 10 minutes.
In a wok with coconut oil add prawns, peppers beansprouts and fresh noodles, cook for a few minutes then add chopped coriander and spring onions.
Heap between 2 dishes then pour on fragrant broth, sprinkle with crushed peanuts if you wish and enjoy!
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