Spanish Prawn Noodle Soup

Ingredients

• 50g rice noodles, vermicelli
• 4 cups hot chicken stock, Massel
• ½ onion, diced
• 20g chorizo, sliced finely
• ¼ red capsicum, chopped
• 2-3 strands saffron
• 50g mushrooms, sliced
• 3 tsp. olive oil
• 2 cloves garlic, crushed
• Pinch chilli flakes
• 10 (130g) medium raw prawns, tails on
• ½ cup canned chickpeas, drained and rinsed
• Sprinkle smoked paprika

Method

1. 1Heat a medium pot with 1 tsp. olive oil and sauté onion and capsicum for a few minutes. Add chorizo, continuing to sauté until cooked. Sprinkle a little smoked paprika, stirring, and then add the hot chicken stock, chickpeas and saffron, turning heat down to a simmer.
2. 2Meanwhile in a small non-stick frypan add 1 tsp. olive oil and sauté sliced mushrooms, season with pinch of chilli flakes, salt and pepper, and sprinkle a tiny bit more of smoked paprika. Once cooked add to pot. Wipe pan with paper towel and add 1 tsp. olive oil. Cook prawns on high heat for 2 minutes, then add the garlic, stirring a further minute then add to pot.
3. 3Add to the soup whilst simmering the rice noodles, which will take approx 4-5 minutes to soften. Serve into 2 bowls with a squeeze of lime if you like.