Warming Hot & Sour Noodle Soup

This is a hug in a bowl. A thai style soup using all the wonderful tastes of hot, sour, salty and spicy. Need I say more?!… There is a hefty ingredient list for this recipe, but don’t let that stop you trying this delicious soup. You’ll probably have most of them in your fridge or pantry.

INGREDIENTS:-

• 2 carrots, cut in half
• 1 celery stick, cut in half
• 1 onion, skin on and cut into 4
• 1 tablespoon coriander seeds
• small bunch of fresh coriander
• 4 dried red chillies
• 4 kaffir lime leaves
• 2 sticks of lemongrass
• 1 tsp shrimp paste (optional)
• 1 tbsp sugar, I like palm sugar, to taste
• 200g noodles, egg or rice
• 8 cherry tomatoes, cut in half
• 8 oyster mushrooms, cut into large bitesize pieces
• handful of chopped veggies, I like spinach
• 12 raw prawns, shell removed but tail left on and deveined
• 1 red chilli, sliced
• 2 spring onions, sliced
• juice of 1 lime
• splash fish sauce (nam pla), to taste

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INSTRUCTIONS :-

1. Make a base stock for the soup by boiling 2 litres of water with the carrots, celery, onion, coriander seeds and stalks from the fresh coriander, dried red chillies, lime leaves, lemongrass and shrimp paste (if using) and palm sugar.
2. Bring to a boil whilst you cook the noodles in a separate pan of boiling water. Boil according to the pack instructions and drain once soft.
3. In the empty pan toss in the tomatoes, mushrooms, veggies, prawns and most of the red chilli and spring onion.
4. Once the stock has been boiling for 10 minutes strain it into the veggie pan. Turn the heat on and bring to a simmer to cook the prawns.
5. Stir in the noodles and taste. Adjust the seasoning with lime juice and fish sauce. It should be hot, sour, spicy and salty.
6. Serve sprinkled with the fresh coriander leaves and remaining red chilli and spring onions.

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