“VIETNAM” Prawn soup

• 12 prawns
• 20g ginger
• 2 cloves of garlic
• 1 lemongrass stalk
• 2 large fresh red chillies
• 400g fresh rice noodles
• 60mL lemon juice
• 80mL fish sauce
• 2 sliced spring onions
• 6 tablespoons of finely chopped coriander
• Pepper

In a wok, cook the peeled prawns. Then add the chopped ginger, garlic, the lemongrass and half of the finely chopped chillies. Season with pepper.

Pour 3 litres of water into the wok and bring to the boil. Cook for 20 minutes. Add the lemon juice and the fish sauce.

In a saucepan, cook the noodles as per the instructions on the packet. Strain and set aside.

Serve the pasta in 6 bowls and pour on the stock.

Garnish with the spring onions, the coriander and the remaining chillies.