Serves: 2-3 - Time:
I had originally been toying with making a prawn, kimchi and noodle salad, but the weather was Baltic and so a warming soup seemed a much better plan. I used my homemade kimchi (see the Kimchi Soup recipe) but you could use shop-bought. Kimchi is wondrous stuff- it is an instant flavour enhancer-so much so that you don’t need a rich stock for the soup base. I can polish off a lot of this soup so I have stated it serves 2-3 but you may find it stretches to four less greedy people. You don’t have to use the baby corn and mangetouts but I would stick to vegetables that provide a bit of bite. I might also add that, if you have indulged over the Christmas break, this soup is extremely satisfying yet light on calories.
Ingredients
- 1 tablespoon sunflower oil
- 1 bunch spring onion, trimmed and finely chopped
- 1 stick lemon grass, outer layer removed and finely chopped
- 1 heaped tablespoon brown miso paste
- 1 litre water or vegetable stock (cube is fine)
- 200g kimchi
- 2 tablespoons Thai fish sauce
- 225g mixed baby corn and mangetouts, roughly chopped
- 200g raw peeled prawns
- 200g cooked noodles, udon, rice or egg noodles
- 2 tablespoons finely chopped coriander
Method
- Heat the oil in a large saucepan and sauté the spring onions and lemon grass for 3-4 minutes. Add the miso paste and water (or veg stock) and bring to the boil, stirring to mix in the miso.
- Stir in the kimchi and Thai fish sauce. Add the vegetables and simmer for 5 minutes. Stir in the prawns and noodles and cook for 2 minutes until the prawns are pink. Sprinkle over the coriander and serve immediately.
