This quick Asian style soup makes a deliciously satisfying meal.
Nothing in this soup takes very long to cook. Prepare a light chicken or vegetable stock and add some finely shredded cabbage, enoki mushrooms and julienned carrots. After a couple of minutes add some bean thread noodles (mung bean vermicelli) broken into 10cm (4″ ) lengths, some sliced fried tofu (beancurd) and some raw prawns (shrimp). Allow to simmer until the prawns and vermicelli are cooked. Add some garlic chives, also cut into 10cm (4″) lengths and flavour the soup to taste with Vietnamese fish sauce (milder than Thai fish sauce), Sriracha chilli sauce and white pepper.
michelle picker cooks 