A warming, fragrant soup that’s fresh at the same time.
- 1/2 tsp sunflower oil
- 1 tsp grated ginger
- 1 clove garlic, grated
- 400ml water
- 1/2 stock cube
- 1 tsp soy sauce
- 1 tsp fish sauce
- 40gr noodle nests
- 2/3rd cucumber
- 100gr shrimp
- 1 spring onion
Serves 1 as part of the Budget Challenge
Heat the oil in a thick bottomed sauce pan. Add the grated ginger and garlic and bake softly for 2 minutes to bake out the harsh flavour for a sweeter one.
Add the water, stock cube, soy sauce and fish sauce and bring the soup to the boil. Add the noodle nests and cook for 5 minutes.
Now add the cucumber and cook for another 5 minutes.
Add the shrimp and cook 2 more minutes (so from the moment the noodles go in, 12 minutes in total).
Serve in a large bowl with sliced spring onions.