Nourishing bowls Asian prawn broth


These recipes will hit the spot for when you want something comforting but still healthy


Serves: 4 This tasty and protein-packed recipe will keep you feeling fuller for longer.

You will need:

1.5 litres stock (we used chicken)
2 stalks of lemongrass, bruised
2 large red chillies, chopped
2 garlic cloves, sliced
4 lime leaves, lightly crushed
Large knob of fresh ginger, peeled and sliced FOR THE SOUP
200g sugar snap peas
200g asparagus tips, sliced
1 ⁄2 ripe pineapple, chopped
300g straight-to-wok udon noodles
250g raw prawns
Zest and juice of 1 lime
1tbsp soy sauce
2tsp Thai fish sauce
2tbsp chopped fresh coriander

How to do it:

1 To make the ‘master’ stock, put all the stock ingredients into a pan. Bring to the boil then simmer gently for an hour, for the flavours to infuse. Then strain and leave in the fridge until needed.
2 For the prawn soup, simply add all the ingredients to the hot stock and simmer until the prawns are cooked and pink. Serve immediately.

PREP TIME 20 MINS COOK TIME 1 HR 10 MINS SKILL LEVEL: EASY FAT: 2.5G SAT FAT: 0.5G CARBS: 18G

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