Ginger prawn broth with noodles
Whether single or part of a big busy household, from time to time we can all find ourselves cooking for one. This quick solo meal is a cinch to combine and cook and results in vibrant flavours and textures.
50g egg noodles
165ml can light coconut milk
1 clove garlic, sliced
1 tsp grated ginger
Pinch chilli flakes
6 prawn cutlets
1 spring onion, finely sliced
1-2 tsp Thai fish sauce, to taste
1 halved lime, to serve
1. Cook noodles in boiling water for 2 minutes, then drain well.
2. Place coconut milk, garlic, ginger and chilli flakes in a saucepan and bring just to the boil (don't allow it to boil as the coconut milk might split).
3. Add prawns and spring onion, then simmer for 1 minute or until prawns turn bright pink.
4. Add noodles and stir to combine. Season with a little fish sauce and serve with halved lime to squeeze over.
Tip: Prawn cutlet is the term for whole raw prawns that have been peeled but have had their tails left intact. Prawn cutlets are available from supermarkets and fish markets. The colour of raw prawns may vary, but they all turn a bright pinky-orange when cooked.
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