Hot and sour prawn broth Nigella says will 'nourish your soul'

While we’re not quite out of the woods when it comes to chillier days at the moment, this warming broth will tick all the boxes for keeping you cosy, satisfied and filled up.

This one in particular combines the most delicious flavours including fresh Thai chilli, juicy king prawns and earthy shiitake mushrooms, but it’s the unexpected items that take this soup to the next level.

Eggs, vermicelli noodles and chunky heads of broccoli turn this broth into a full on meal which is perfect for healthy lunches and delicious, wholesome dinners.

In around 20 minutes you can crate magic in a bowl that the whole family will love – and if chilli isn’t your thing, just remove and add a little extra ginger instead. Happy slurping!

Hot and sour prawn broth

Spicy, fresh and perfect for chillier nights

Serves 2

Ingredients

400ml dashi stock 2cm ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 long red (Thai) chilli, finely chopped (deseeded if you want less heat) ½ tsp ground white pepper 6 dried shiitake mushrooms ½ tsp sesame oil 1 tsp light soy sauce 1 tsp rice vinegar or white wine vinegar 1 broccoli head, florets separated 10 shelled large king prawns 100g dried vermicelli noodles 2 large eggs A few sprigs of fresh coriander, leaves picked Lime wedges, to serve

1. Pour the dashi stock into a large saucepan, then add the ginger, garlic, chilli and white pepper.

2. Place the pan over a low heat and bring the seasoned stock to a simmer.

3. Leave to simmer for 10 minutes, then add the dried mushrooms, sesame oil, soy sauce and vinegar.

4. Allow to simmer for another 5 minutes or until the mushrooms are fully rehydrated and soft.

5. Add the broccoli florets and king prawns to the pan and continue to simmer gently for 6 to 8 minutes, until the prawns are pink and cooked through.

6. Add the noodles, breaking them up with a wooden spoon if you like, and then crack in both eggs, stirring them through the broth so that the eggs break up into small pieces.

7. Scatter over the coriander leaves and serve with lime wedges to be squeezed in to taste.