Apetina Red Peppers & Chilli Cubes enhance the intensive flavours of the soup. The creamy consistency compliments the bite in the vegetables.
Serve the aromatic soup in individual bowls with plenty of fresh herbs or try it family style in one large bowl.
Prepare the noodles according to instructions of the package, rinse with cold water and set aside. Heat the oils and sauté the shallots, garlic, ginger and chilli. Add the carrots, mushrooms and chicken broth. Add the fish sauce and soy sauce. Bring to a boil. Add the spinach and prawns and heat through. Season with the juice of one lime. You can also add some grated peels if you like.
Divide the noodles into four bowls. Top each bowl with 50 g drained Arla Apetina Red Peppers & Chilli Cubes. Ladle the soup on top of the noodles and white cheese so that each bowl gets an equal amount of veg and prawns. Garnish with loads of coriander, flat leaf parsley and mint leaves, and the rest of the chilli and spring onions along with lime wedges.