Clear Prawn Soup with Ginger, Mushrooms and Glass Noodles

A clear, aromatic soup with prawns, mushrooms and vegetables, finely seasoned with ginger, soy sauce and lime. Light, rich in protein and still filling.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 1000 ml Water
• 1 tsp Vegetable stock powder
• 20 g Ginger, fresh
• 1 pc Garlic clove
• 200 g Prawns, raw and peeled
• 100 g Shiitake mushrooms
• 1 pc Carrot
• 2 pc Spring onions
• 2 pc Pak choi
• 40 g Glass noodles (mung bean)
• 1 tbsp Soy sauce
• 1 pc Lime, juice and zest
• 1 tsp Cooking oil
• 0.5 bunch Coriander leaves
• pinch Salt
• pinch Black pepper, freshly ground

Method

1. Peel the ginger and garlic, cut the ginger into thin slices and the garlic into fine slices.
2. Heat the oil in a pot and sweat the ginger and garlic for 1 minute without letting them take on color.
3. Add the water, vegetable stock powder and soy sauce to the pot and bring to a boil.
4. Clean the shiitake mushrooms and cut them into thin slices. Peel the carrot and cut it into fine matchsticks or slices.
5. Add the mushrooms and carrot to the boiling broth and simmer over medium heat for 5 minutes.
6. Trim the spring onions and cut them into thin rings, separating the white parts from the green. Halve or quarter the pak choi lengthwise and wash it thoroughly.
7. Pour hot water over the glass noodles in a bowl and let them soak for 3 minutes, then drain.
8. Add the pak choi and the white parts of the spring onions to the soup and cook for 2 minutes.
9. Add the prawns to the soup and let them cook for 2 to 3 minutes, until they are pink and opaque.
10. Divide the glass noodles between two deep bowls and pour the soup over them.
11. Season with lime juice and zest, salt and pepper, and sprinkle with the green spring onions and the coriander.