Hot & Sour Asian Broth
A very quick, simple recipe for you folks that love Asian flavours – you’ll be amazed at just how speedy this wonderful fusion of flavours is.
1 Picture
Ingredients
- Handful of king prawns
- Handful of dried mushrooms, soaked and drained
- Handful of freshly chopped coriander
- 500ml chicken stock
- 2 nests of noodles (rice noodles or Pad Thai)
- 1 tbsp chilli oil
- 3 garlic cloves, minced
- Small knob of ginger, minced
- 1 stalk of lemon grass, finely chopped
- 2 green finger chillies, finely chopped
- 2 shallots, finely sliced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp soft brown sugar
- Juice of half a lime
Details
servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Start by boiling the kettle and soaking the noodles in boiling water.
Step 2
Heat the chilli oil in a small casserole pot, add the shallots and cook for a couple of minutes, then add the garlic, ginger, lemongrass and chillies, continue to cook for 3 minutes.
Step 3
Add the mushrooms and prawns, cook for 5 minutes until the prawns are pink and the mushrooms softened, and then add the fish sauce, lime juice, soy and sugar. Stir well and cover with the chicken stock.
Step 4
Turn the heat down to a simmer and transfer the noodles to the broth. Simmer for 15 minutes and serve in warmed bowls with a sprinkling of coriander.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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