Name: Spicy prawn noodle
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1.5 l chicken stock; 2 tbsp fresh ginger finely grated; 2 garlic cloves finely sliced; 2 birds eye chilli thinly sliced (or more to taste); 4 large spring onions sliced; 1 stalk lemongrass thinly sliced; 4 dried lime leaves crushed; 1 tbsp palm sugar; 1 tbsp soy sauce; 3 tbsp Safari Rice Vinegar; 400 g prawns cleaned & deveined; 200 g baby pak choi sliced; 320 g rice noodles; Fresh bean sprouts for serving; Fresh coriander for serving; Lime wedges for serving

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Ingredients (16)

1.5 l	chicken stock
2 tbsp	fresh ginger — finely grated
2	garlic cloves — finely sliced
2	birds eye chilli — thinly sliced (or more to taste)
4 large	spring onions — sliced
1 stalk	lemongrass — thinly sliced
4 dried	lime leaves — crushed
1 tbsp	palm sugar
1 tbsp	soy sauce
3 tbsp	Safari Rice Vinegar
400 g	prawns — cleaned & deveined
200 g	baby pak choi — sliced
320 g	rice noodles
Fresh	bean sprouts — for serving
Fresh	coriander — for serving
Lime wedges	— for serving

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Method:

Pour stock into a medium-sized pot.

Add the ginger, garlic, chillies, spring onions, lemongrass, lime leaves, palm sugar, soy sauce and Safari Rice Vinegar. Simmer gently for 10 minutes to allow the flavours to infuse.

Add the prawns and pak choi and cook for a minute until the prawns are pink and cooked through and the pak choi has just wilted. Taste and adjust seasoning as necessary.

Place noodles in a large mixing bowl and pour over enough boiling water to cover. Mix noodles with a fork for about two minutes, until separated and tender. Drain.

Divide noodles among four bowls. Top with generous ladlefuls of spicy prawn soup. Garnish with fresh coriander, crunchy bean sprouts and a squeeze of fresh lime juice. Enjoy!