Rice Noodle Soup with Prawns
What you’ll need
Ingredients
- 2 litres Fish Stock
- 400 ml Lee Kum Kee Teriyaki Sauce
- 100 ml Fish Sauce
- 60 g Palm Sugar
- 40 pcs Green Prawns
- 2 kg Fresh Rice Noodles
- 1 stalk Spring Onions (sliced)
Sauce Mix
- 8 tbps Rice Vinegar
- 3 Red Chillies (sliced)
Made with
Lee Kum Kee products
How to make it
Bring the fish stock to the boil and add the teriyaki sauce, fish sauce and palm sugar, then add the green prawns and poach until just cooked.
Add the noodles to warm through.
Serve in bowls, topped with the spring onions and small bowls of the rice vinegar and chilli on the side.
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