Recipe Inspiration

Ingredients...

500g cooked rice noodles

80g Essential Cuisine Asian Miso Base

2ltrs coconut milk

2ltrs water

80g Essential Cuisine Asian Aromatic Base

750g raw tiger prawn

400g beansprouts

6 carrots, cut into ribbons with a peeler

6 pak choi, leaves removed

Coriander leaves and sliced red chilli to garnish

Method...

1. In a large saucepan add the coconut milk, water, Essential Cuisine Asian Miso Base and Essential Cuisine Asian Aromatic Base. Bring to the boil.

2. Once boiling add the prawns and cook for 5 minutes.

3. Divide the noodles, beansprouts, carrots and pak choi between the serving bowls, then pour over the hot broth.

4. Garnish with the coriander leaves and chillies.

Chefs Tip

For a quick and tasty vegan dish, use smoked tofu instead of prawns.