Thai prawn noodle soup

INGREDIENTS:

2 very low salt organic vegetable stock cubes 1 lemongrass stalk, halved and thinly sliced

1 red chilli, deseeded and thinly sliced

2 heads pak choi, shredded (300g)

100g wholewheat noodles

150g raw king prawns

½ x 28g pack coriander, leaves only

1 tsp fish sauce

1 tsp Losalt

METHOD:

1. Place the stock cubes and 800ml boiling water in a large saucepan and bring to the boil. Add the lemongrass, chilli, white parts of the pak choi and noodles and simmer gently, covered for 5 minutes.

2. Add the green parts of the pak choi, king prawns, coriander, fish sauce and Losalt, cook for 1-2 minutes until the prawns are pink and cooked through. Serve in 2 soup bowls.

Try using egg noodles or folded noodles and rice with replace the roasted shredded prawns chicken.