This delicious meal is light yet full of flavour. Shellfish such as prawns go very well with spicy and aromatic ingredients like the chillies, ginger and lemongrass used here. Be careful not to overcook the prawns as it spoils their texture. —
Heat the oil in a large saucepan, then put the onion, chillies and ginger in to cook for 2 minutes. Add the mushrooms and cook for 3 minutes, stirring occasionally.
Pour in the stock and rice wine or white wine vinegar. Add the chopped lemongrass, bring the broth to the boil and then simmer for 10 to 12 minutes.
Add the prawns, noodles and coriander then bring the soup back to t