You're going to love this delicious recipe from the Cooks kitchen.


  • 100g/ 3½ oz rice noodles

  • 1 tbsp chopped mint

  • 1 tbsp chopped basil

  • 2 tbsp chopped coriander

  • 50g/ 2½ oz bean sprouts

  • 2 cups/ 240ml chicken stock

  • 1 x red chilli, seeded and chopped

  • 2 x Kaffir lime leaves

  • 2 cm peeled, finely sliced ginger

  • 12 x peeled prawns

  • 2 tbsp soy sauce


  • 1.

    Cook rice noodles in boiling water until tender. Drain and divide between two bowls, top with herbs and bean sprouts.

  • 2.

    Place stock, chillies, lime leaves and ginger in a pan and bring to the boil, simmer for 3 minutes then add prawns and poach for 2 minutes more.

  • 3.

    Taste and add a tablespoon or 2 of soy sauce, and ladle over noodles. Serve immediately.

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