Method:

• Pour stock into a medium sized pot.
• Add the ginger, garlic, chilli, spring onions, lemongrass, lime leaves, palm sugar, soy sauce and Safari Rice Vinegar.
  Simmer gently for 10 minutes for the flavours to infuse.
• Add the prawns and bok choi and cook for a minute until the prawns are pink and cooked through and the bok choi
  has just wilted. Taste to adjust seasoning.
• Place noodles in a large mixing bowl and pour over enough boiling water to cover.
  Mix noodles with a fork until separated and tender. About 2 minutes. Drain.
• Divide noodles amongst four bowls. Top with generous ladlefuls of spicy prawn soup.
• Garnish with fresh coriander, crunchy bean sprouts and squeeze of fresh lime juice. Enjoy!