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make up the vegetable stock using boiling water and a stock cube if you don’t have fresh.
peel and finely chop or grate the garlic, ginger and chilli.
fry them all in a shot of vegetable oil in the bottom of a large pan for 1 minute or so to release their flavours and aromas.
pour in the warmed vegetable stock and bring to a gentle simmer.
bruise the lemon grass with the back of a knife and add to the soup with the lime leaves.
slice the mushrooms thinly and add these to the simmering stock.
dump the noodles, fish sauce and juice of the lime, stir well and simmer for about 3 minutes.
add the prawns and stir through with the pak choi, coriander and spring onions, simmering for just a minute or so more.
splash in a glug of coconut milk as you serve if you prefer (optional).

serves 2

• vegetable stock (750ml)
• chunk of fresh ginger
• ½ red chilli
• 3 cloves of garlic
• 1 stick of lemon grass
• 2 Kaffir lime leaves
• handful of button mushrooms
• two bunches of rice noodles
• raw king prawns (150g)
• 2 tbsp fish sauce
• 1 lime
• 1 pak choi
• bunch of fresh coriander
• couple of spring onions
  
  

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Thai Pot Noodle