serves 2

  • ½-1inch ginger (depending on your taste buds)
  • 2 cloves garlic
  • 3 shallots (or 1 onion)
  • 1 red chilli
  • 1 lemon grass
  • 250g shell off raw prawns*
  • 100g Rice noodles
  • 200g sugar snap peas
  • 6 florets broccoli
  • 200g mange tout
  • 100g baby sweetcorn
  • Filtered water- enough to cover all the vegetables and prawns
  • Fresh coriander (optional)


  1. Add lots of water to a pan. Aim for about half the pan to begin with and keep topping it up when needed.
  2. Chop the ginger, garlic, shallots and chilli and crush the lemon grass (keeping it pretty much whole) and place in the water to simmer for about 15 min.
  3. Once you feel the liquid has flavoured enough, add the vegetables and rice noodles and turn down to a low heat to soften them (but not fully cook the vegetables…we want as many nutrients as possible!). This should take about 5 min.
  4. Next add in your prawns for a couple of minutes until cooked.
  5. Serve in bowls with an optional sprinkle of fresh coriander.


* If you are vegetarian you can swap the prawns for organic tofu or tempeh. If you’re using tempeh, steam for 10-15min before adding into the soup.