Prawn and chilli noodle soup


  • 2 punnets Atsina Cress
  • 2 punnets Adji Cress
  • 1400ml fish stock
  • 200g mini bok choy 
  • 240g cooked prawns 
  • 50g fresh ginger (chopped) 
  • 40g miso paste 
  • juice from 1 lime 
  • 200g vermicelli noodles
  • 1 tbsp chopped red chili
  • 200g mange tout beans


  • Whisk the miso paste into the fish stock and bring to simmer. 
  • Cut each mini bok choy into 4 wedges and add to the simmering fish stock. 
  • Cut the mange tout into medium pieces and add to the simmering fish stock with the chopped red chilli, chopped ginger and lime juice. 
  • Add the prawns and the vermicelli noodles toward the end, it will take just a few minutes to cook. 
  • Remove from the heat and fold the cut cresses into the soup at the end. 
  • Serve immediately.

Recipe: Franck Pontais

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