If you’re feeling the winter blues lately you may like this little vibrant pick me up. There’s something about lime, chilli and coriander that just works. This soup is easy and so ‘next level’ in flavours, try it – you’ll love it I’m sure!

RECIPE
Serves 3-4

1 tablespoon of sesame oil
1 cm slice of fresh ginger, grated
2 garlic cloves, minced
4 cups of chicken or vege stock (preferably home made)
2 tablespoons of tamari (Japanese soy)
1 tablespoon of fish sauce
Juice and zest of two limes
20 prawns, fresh or frozen
1 red chilli, sliced
2 spring onions, sliced
125 grams of vermicelli noodles
A small handful of fresh coriander

Soak or cook the vermicelli noodles according to the packet instructions.

Heat the oil in a large pot over a medium-high heat. Add the garlic and ginger and sauté for a minute or two. Add the stock, tamari, fish sauce and lime zest & juice. Bring to the boil, turn down and simmer for five minutes. Add the prawns and simmer for another 3 – 4 minutes. Remove the prawns and set aside.

Divide the noodles into serving bowls, ladle the soup over the noodles, then add the prawns, chilli and spring onion. Scatter with coriander leaves.

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For those mid winter ailments leek and potato soup is hearty and warming.

80g Butter
1 tbsp olive oil
2 leeks, sliced
½ onion, chopped
1 clove garlic peeled
3 cups chicken stock (preferably home made)
3 good sized Potatoes, peeled & diced
A good handful of spinach, chopped
½ cup cream
Salt & Pepper
Chives, chopped

Heat the butter and oil in a frypan till frothy, turn the heat down and add potatoes, onion, leeks, garlic and salt and pepper. Gently fry until soft and starting to turn golden. Add the chicken stock and bring to the boil. Add the spinach and turn down to a simmer for about 5 minutes. Stir in the cream.

Take off the heat and cool, blend to a puree. Reheat and serve, season to suit and garnish with chives.

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