This is a delicious spicy clear broth packed with oriental flavours, if you have over indulged at the weekend and had one to many cocktails this is a great way to get back on track!
1.2 litres good quality chicken stock
2cm piece of fresh ginger, peeled and chopped into match sticks
2 garlic cloves, peeled and crushed
1 lemongrass stalk sliced down the middle and bashed to release flavour
1 green finger chilli, sliced
1 lime, zested and juiced
3 tbsp. Chinese rice wine or sherry
1.5 tbsp. fish sauce
1 tsp Demerara sugar
250g fresh king prawns
1 red chilli, sliced finely
3 spring onions, white and green parts sliced
1 nest of rice vermicelli noodles
150g button mushrooms, wiped and sliced in half
Small bunch of fresh coriander, chopped
Place the chicken stock, ginger, garlic, lemongrass, green chilli, lime zest and juice, rice wine, fish sauce and sugar into a medium-sized saucepan and bring to the boil, reduce the heat down slightly and bubble for 5 minutes, this will allow all the flavours to mingle.
After 5 minutes turn the heat down to a simmer and add the prawns, red chilli, spring onions, noodles and mushrooms, and allow to cook for a further 5 minutes with a lid on.
When the prawns have turned pink, and the noodles are tender add the chopped coriander.
Ladle the broth into bowls making sure you divide the prawns and noodles between bowls. Discard the lemongrass before serving.