HOT & SOUR PRAWN SOUP

Ingredients

• 1/2 tbsp sunflower oil
• 20g fresh ginger, peeled and cut into matchsticks
• 1/2 red chilli, finely sliced
• 2 garlic cloves, finely chopped
• 2 1/2 tsp Yamasa soy sauce, Artcaffé Market
• 4 Bart’s kaffir lime leaves, torn roughly, Artcaffé Market
• 500ml Kallo vegetable or chicken stock, Artcaffé Market
• 275g Higashi foods soba noodles, Artcaffé Market
• 100g cooked king prawns, defrosted, Artcaffé Market Butchery 
• Farm Fresh convenience chilli and coriander stir fry mix, 200g, Artcaffé Market
• 2 tbsp lime juice
• A couple of sprigs of fresh coriander, to serve.

Method

1. Heat the oil in a pan over a medium heat. Add the ginger, garlic, and 1/2 the chilli. Fry for 2 minutes until fragrant.
2. Add the soy, kaffir lime, stock, and 250ml water. Bring to a simmer.
3. Add the noodles, prawns, and vegetables. Cook gently for 3 minutes, until piping hot.
4. Stir in the lime juice and divide between 2 bowls. Scatter over the remaining chilli and the coriander and serve.