Prawn and Noodle Soup

Serves 4 


Ingredients:

300g small cooked prawns
200g baby spinach leaves
500g Shanghai noodles
1 tbsp oil
1 large onion, finely chopped
5cm piece fresh ginger, grated
2 red chillies, finely chopped
1.5 litres chicken stock
2 tbsp soy sauce
2 tsp soft brown sugar
6 spring onions, chopped

Garnishes:
2 tbsp crisp fried garlic
2 tbsp crisp fried onion
1 cup (90g) bean sprouts, scraggly ends removed
2 tsp chilli flakes
1 tbsp chopped garlic chives


Method:

• Peel the prawns, leaving the tails intact. Wash and drain the spinach and snap off any long stems; set aside. Add the noodles to boiling water and cook for 3 minutes, or until plump and tender. Drain and set aside. 
• Heat the oil in a large pan and cook the onion and ginger over medium heat, stirring regularly, for 8 minutes. Add the chilli, stock, soy sauce and sugar and bring to the boil. Reduce the heat and leave to simmer for 10 minutes. Add the spring onion. 
• Transfer the noodles to large soup bowls and top with the prawns and spinach leaves. Pour the boiling stock over the top and serve immediately. Place the garnishes in small bowls in the centre of the table, along with salt, pepper and sugar, for the diners to add according to their taste. 

Nutrition per serve:
Protein 25g
Fat 15g
Carbohydrate 100g
Dietary Fibre 10g
Cholesterol 75mg
2590 kj (615 cal)