This soup is so simple, filling and very tasty. Adjust the heat to your liking by adding more or less chili sauce. Extra vegetables can be added such as bok choy, Chinese cabbage, broccoli or zucchini to name a few.
The Lup Chong adds a great sweet and spicy flavour as well as a different texture.
Ingredients 150g prawns
2 Lup Chong sausage (available at Woolies and Coles)
160g rice noodles (large, flat)
2 spring onions
1 large or 2 smaller Portobello mushrooms
2 -3 whole star anise
1 clove garlic (crushed)
2 tsp ginger (crushed)
2 tbsp sweet chili sauce
500 ml chicken stock
300 ml water
Fresh basil and Vietnamese mint or corriander
Place the stock, water and star anise into a saucepan and bring to the boil.
Place noodles into a microwave container and cover with boiling water. Cook for 6 - 8 minutes or in a saucepan of water. When cooked cool and drain.
Slice mushrooms, sausage and spring onion and roughly chop basil, mint etc.
Heat a little vegetable oil in a wok, add the mushrooms, garlic, ginger and chili sauce.
Fry until mushrooms are soft then add sausage and continue to cook. Add prawns and onion.
After a few more minutes add hot stock with star anise removed. Add basil and mint or coriander.