1 pint chicken stock
3 - 4 raw tiger prawns
55 g (2 oz) pea aubergines (available from Thai or Asian grocers)
1 chilli, finely diced
1 pak choi, finely chopped
handful of coriander leaves
salt and freshly ground black pepper
squeeze of lime juice
drizzle of soy sauce
55 g (2 oz) soba noodles
1. Bring the stock to a boil in a saucepan. Add the tiger prawns, aubergines, chilli, pak choi, coriander, seasoning, lime juice and soy sauce and reduce the heat.
2. Add the noodles and simmer the broth gently for 8-10 minutes.
3. Remove from the heat and ladle into serving bowls. Serve at once.