Recipe: Quick prawn noodle soup

This speedy, simple soup has maximum flavour with minimum ingredients

Ingredients

• 85g thick rice noodles
• 500ml hot chicken or vegetable stock
• 1 tsp fish sauce
• juice ½ lime
• 1 star anise
• pinch sugar
• 1 handful small raw prawns
• handful mint and coriander leaves
• chopped red chilli , to serve

1. Boil the noodles until al dente, then drain. Put the stock in a pan with the fish sauce, lime juice, star anise and pinch of sugar. Bring to the boil and add the noodles and prawns. Warm through, then pour into a bowl and serve topped with the mint, coriander and chilli.

Per serving

256 kcalories, protein 31g, carbohydrate 30g, fat 3 g, saturated fat 0g, fibre 2g, sugar 3g, salt 3.33 g