|200 g g|| king prawns
(defrosted if frozen)
|600 ml ml||vegetable stock vegetable stock|
|1|| Red chillies
|1|| green chillies
|1|| star anise
|150 g g||dried noodles dried noodle|
|2|| spring onions
|0.5 packs pack|| coriander
|0.5 packs pack|| mint
(leaves picked and shredded)
(sliced into wedges)
King prawn pho
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.