for 4 person

Soup

1 litre	chicken bouillon
1	lime, the whole juice
2 tbsp	fish sauce
2 stick	lemongrass, coarsely chopped
4 cm	ginger, coarsely chopped
2	lime leaves (Citrus hystrix) (Thai Kit) (Thai-Kit)
1	red chilli, cut in half
2 tbsp	tamarind paste
1 tsp	sugar

Ramen noodles

250 g	ramen noodles
	salted water, boiling

Prawns

600 g	frozen jumbo prawns, unpeeled and raw (organic), defrosted
2	garlic cloves, squeezed
2 stick	lemongrass, core finely chopped
	oil for frying
2 tbsp	fish sauce

To serve

150 g	Chinese cabbage, cut into strips
2	spring onions, cut into rings
½ bunch	coriander, leaves torn off
50 g	prawn crackers
1 tbsp	sweet chilli sauce

How it's done

Soup

Bring the stock to the boil along with all the other ingredients up to and including the sugar, cover and leave to infuse for approx. 10 mins.

Ramen noodles

Cook the ramen noodles in boiling salted water for approx. 4 mins., drain.

Prawns

Place the prawns in a bowl, mix with the garlic and lemongrass. Heat the oil in a frying pan, fry the prawns in batches for approx. 2 mins. on each side, add the fish sauce, remove.

To serve

Pass the soup through a fine sieve, briefly bring to the boil. Place the ramen noodles, Chinese cabbage, spring onions and prawns in bowls. Pour the soup over the top, leave to infuse for approx. 2 mins. Serve with the coriander, prawn crackers and chilli sauce.

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