Name: Clear Asian noodle soup with prawns
Total time: 40 min
Yield: 1
Ingredients: 2 large free-range eggs (I use Burford Brown); 250 g brown rice noodles; 3cm piece of ginger; 2 fresh hot Thai chillies; 2 litres organic chicken stock; 2 tablespoons low-salt soy sauce; 2 cloves of garlic; 2 star anise; 6 cloves; 100 g runner beans; 1 carrot; 200 g cooked peeled king prawns from sustainable sources; 6 radishes; 4 spring onions; 2 tablespoons sesame seeds

Clear Asian noodle soup with prawns

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Total Time:
40 minutes

Light and refreshing noodle soup, perfect for summer and easy to prepare.

Ingredients:

2 large free-range eggs (I use Burford Brown)
250 g brown rice noodles
3cm piece of ginger
2 fresh hot Thai chillies
2 litres organic chicken stock
2 tablespoons low-salt soy sauce
2 cloves of garlic
2 star anise
6 cloves
100 g runner beans
1 carrot
200 g cooked peeled king prawns from sustainable sources
6 radishes
4 spring onions
2 tablespoons sesame seeds

Instructions:

Boil the eggs for 5 minutes until semi hard-boiled, then cool and peel. Cook the noodles per package instructions, drain, and soak in cold water. Slice the ginger and prick the chillies. Combine with stock, soy sauce, garlic, star anise, and cloves in a pot. Simmer, then let it infuse for 20 minutes. Slice runner beans and carrots finely and cook for 2 minutes. Strain the stock, return to heat, and add sliced prawns to warm through. Slice radishes and spring onions, toast sesame seeds. Divide noodles between bowls, top with veggies, prawns, and broth. Garnish with radishes, spring onions, half an egg, sesame seeds, and chilli oil if desired.

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