Another Waitrose recipe, this is great as it is warming and great for cosy nights in.

Ingredients – serves 2

• 2 tsp vegetable oil
• 4 garlic cloves, crushed
• 20g ginger, grated
• 2 salad onion, white and green parts separated
• 500ml fish stock
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tsp caster sugar
• 400ml Alpro coconut drink
• 300g pack fresh rice noodles
• 90g pack baby pak choi
• 140g cooked tiger prawns
• 1 lime, juice of ½, the rest in wedges
• 1 red chilli, sliced

Method – takes 40 minutes

1. Heat the oil in a saucepan and add the garlic, ginger and roughly chopped white parts of the salad onions. Fry over a medium heat for 6-8 minutes until fragrant. Add the fish stock and simmer for 10 minutes.
2. Strain the stock into a clean pan and add the soy and fish sauces, sugar and coconut drink, then bring to a boil.
3. Meanwhile, microwave the rice noodles and pak choi according to pack instructions.
4. Divide the noodles, pak choi and prawns between 2 bowls. Squeeze the lime juice into the piping hot broth and ladle over the noodles and prawns. Scatter with the sliced salad onion greens and red chilli and serve with the lime wedges alongside.