Low in fat but full of vegetables and fresh herbs, this super speedy king prawn pho recipe makes the perfect midweek meal. For a more authentic Vietnamese flavour add star anise to the broth along with the chilli.
This soup would pair perfectly with a glass of our Cimarosa Mendoza Torrontes.
- Bring the vegetable stock to the boil in a large lidded pan. Add the chilli and noodles (and star anise, if using), cover and simmer for 5 minutes, or until the noodles are cooked.
- Add the prawns and cook for 1 minute, then stir in the carrots and cook for a further 1 minute.
- Divide the soup between bowls and scatter over the spring onions and fresh herbs, squeezing over a little lime juice to serve.