A basic Thai-style soup that makes a fragrant yet quick bite
2 grown-ups, 2 babies and 1 infant
2 garlic cloves, squashed
1 tbsp tamarind glue
1 red stew, finely slashed
1 liter vegetable stock
1 tbsp light soy sauce
1 tsp fish sauce
1 tbsp dull delicate earthy colored sugar
1 lemongrass tail, wounded
1 red pepper, deseeded and finely cut
250g lord prawns, defrosted
200g pak choi
375g fine egg noodles
1 lime, squeezed
½ pack spring onions, washed, managed and finely cut
Put the garlic, tamarind glue and ¾ of the stew into an enormous pan and cook over a low warmth for 2 minutes. Include the vegetable stock and gradually bring to the bubble.
Include the soy sauce, fish sauce, sugar and lemongrass and stew for 5 minutes. Include the red pepper and cook for a further 5 minutes.
Include the prawns, pak choi and noodles and stew for 10 minutes, until steaming hot all through. Season with the lime squeeze and sprinkle over the spring onions and remaining stew. Eliminate the lemongrass tail before serving.