Pete Goffe-Wood

Aromatic Soy Broth with Prawns, Pak Choi and Sprouts

Aromatic soy broth with prawns



This dish is one of my favourites as it is simple to prepare and as healthy as it gets. All of the ingredients (with the exception of the noodles) are only lightly cooked with the addition of the boiling hot broth; this keeps the vegetables fab and crunchy, yet the broth is hot enough to cook the slivers of prawn.


100g Pad Thai / rice noodles
20 prawns, peeled, deveined and halved lengthwise
1 head pak choi, rinsed very well and roughly chopped
2 sticks celery, sliced thinly
100g bean sprouts
1 fennel bulb, sliced thinly
30g coriander, picked
250ml (1 cup) soy sauce
65ml (¼ cup) fish sauce
2L water
20 prawn shells
2cm root ginger, peeled and sliced
20g (1 Tbsp) star anise
60ml (3 Tbsp) olive oil


To cook the noodles, soak them in boiling water for 15 minutes. Drain and toss in olive oil.
Divide the prawns, pak choi, bean sprouts, Pad Thai, celery and fennel bulb evenly and place in the serving bowls.
Spoon the steaming hot soy broth over, top with fresh coriander leaves and serve.
BROTH: Sauté the prawn shells and ginger in olive oil until the shells turn pink.
Add soy sauce and fish sauce to deglaze the saucepan. Add the water and the star anise.
Leave the broth to simmer for 20 minutes. Remove from the heat and strain. The broth must be boiling hot before serving.