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.
- 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
- Small knob of ginger
- 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
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly
Start by boiling the kettle and soaking the noodles in boiling water.
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.
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.
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.