This light Thai noodle soup makes an excellent quick and easy lunch or supper.
Serves 2
Ingredients for Thai Noodle Soup
- 400g rice noodles
- 500mls chicken broth
- 2 tsp of peeled finely chopped ginger.
- 150g beansprouts
- 300mls water
- 200g minced pork
- 150g prawns
- 1 teaspoon fish sauce
- White pepper powder to season
- Garlic oil
- 1 tbsp chopped peanuts
- 1 spring onion finely chopped
- Chopped coriander leaf
Instructions
Heat a pot of boiling water and blanch the rice noodles until cooked. Drain and set aside.
Mix the minced pork and chopped ginger and mould into small balls. Bring the chicken broth and the water to boil in a pot. Add the minced pork balls and prawns and boil for 6-7 minutes or until the ingredients are cooked through. Add the beansprouts and cook for another 3-4 minutes then add the fish sauce and white pepper powder to taste and turn off the heat.
Divide the rice noodles into serving bowls. Add the broth, garlic oil, chopped peanuts, chopped coriander and chopped spring onion. Serve immediately.
