Wash the pak choi thoroughly, cut off the base and separate the leaves into bite-sized pieces. Peel and finely grate the ginger, and squeeze the lime.
Heat the vegetable stock in a pan and stir in the ginger, chilli flakes, soy sauce and sesame oil. Let everything infuse briefly so the stock takes on flavour.
Add the glass noodles to the hot stock and let them cook according to the packet instructions. Then add the pak choi and cook briefly until it wilts but still has some bite.
Add the prawns to the soup and let them steep only until they are cooked and pink. Finally, season to taste with lime juice.
Stir carefully once more and serve the soup hot straight away.
Good to know
When things need to be quick but should still taste fresh and comforting, this soup is just right. It's light, warm and pleasantly clear in flavour.
Swaps
Glass noodles → rice noodles (similarly delicate), pak choi → spinach (also contains folate and vitamin K), sesame oil → avocado oil (milder flavour and stable at high heat)
Allergens
Contains crustaceans and soya; for children it's best to season mildly, and during pregnancy always cook prawns through completely. Contains: gluten (soy sauce), sesame.
