Prawn and angel hair pasta soup
- 30ml (2 tbsp) olive oil
- 2 garlic cloves, crushed
- 1,8L fish stock
- 8 large prawns, cleaned
- 100g sugar snap peas, thinly sliced
- 150g angel hair pasta
- 10ml (2 tsp) fish sauce
- 60ml (¼ cup) fresh coriander
- fresh lime wedges, to serve
Heat the oil in a large pot and sauté the garlic for a few seconds.
Add the stock and bring to a boil. Mix in the prawns and sugar snap peas, and simmer until the prawns turn pink, about 5 minutes.
Add the pasta and continue to cook, about 2 minutes.
Stir in the fish sauce and coriander. Serve immediately with lime wedges.