|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||spring onions spring onion|
|0.5 packs pack||coriander coriander|
|0.5 packs pack||mint 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.