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King Prawn Pho

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200 g g king prawns king prawn
(defrosted if frozen)
600 ml ml vegetable stock vegetable stock
1 Red chillies Red chilli
1 green chillies green chilli
1 star anise star anise
150 g g dried noodles dried noodle
2 carrots carrot
2 spring onions spring onion
0.5 packs pack coriander coriander
0.5 packs pack mint mint
(leaves picked and shredded)
1 limes lime
(sliced into wedges)

King prawn pho

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15 min


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.

  1. 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.
  2. Add the prawns and cook for 1 minute, then stir in the carrots and cook for a further 1 minute.
  3. Divide the soup between bowls and scatter over the spring onions and fresh herbs, squeezing over a little lime juice to serve.