Vietnamese Prawn Noodle Soup

A delicious light and fragrant broth - it's the perfect healthy comfort food.

This recipe uses 100g of Tagliatelle. A 250g pack of Tagliatelle is 1 unit of your monthly prescription unit allowance.

Makes 2 portions


  • 1tsp olive oil
  • 1 clove garlic, peeled and crushed
  • 100g shallots, finely chopped
  • 25g fresh ginger, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 star anises
  • 1 stick of lemongrass, finely sliced
  • 1 litre chicken stock
  • ½ tbsp fish sauce
  • Zest and juice of a lime
  • 4 spring onions, finely sliced
  • 75g Shiitake mushrooms
  • 150g large raw prawns
  • 1tbsp fresh coriander
  • 1tbsp fresh mint
  • 100g Juvela Gluten Free Tagliatelle
  • Method

    1. Heat the oil in a large pan, and fry the garlic, shallots, ginger and chilli for a few minutes until soft.
    2. Add the star anise, lemongrass, stock, fish sauce, lime zest and coriander; bring to the boil and simmer for 5 minutes.
    3. Strain into another pan, set aside strained ingredients and return liquid to the heat.
    4. Cook the Tagliatelle according to instructions on pack.
    5. Add the spring onions, mushrooms and prawns and simmer for a further 1-2 minutes until just cooked, then add the Tagliatelle and lime juice.
    6. To serve, sprinkle with coriander, mint and chilli, and a wedge of lime.