2 litres (4 cups) chicken stock
185g jar Ayam Vietnamese Pho Soup Paste
750g packet frozen prawn dumplings
3 green spring onions, finely chopped
1 tablespoon fish sauce
½ x 250g packet bean sprouts
1 cup fresh coriander leaves
1 cup chopped fresh mint
Sirarcha sauce and lime wedges, to serve
Combine stock and 1 litre (4 cups) water in a stockpot. Bring to boil. Stir in paste.
Add dumplings and onions. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until dumplings are cooked through. Stir in fish sauce. Remove pot from heat.
Combine sprouts, coriander and mint in a medium bowl. Toss well.
Divide soup among serving bowls. Top with sprout mixture. Serve with srirarcha sauce and lime wedges.
TIP! Soup paste is available in the Asian section of major supermarkets or Asian grocers. You can replace prawn dumplings with pork, chicken or vegetable dumplings, if preferred. They’re available in the frozen section of most supermarkets.