Try this Thai-inspired prawn and noodle soup for delicious winter main.
Ingredients
- 125g rice vermicelli
- 2 stalks lemon grass
- 3 double kaffir lime leaves
- 4 cups (1 litre) Massel chicken style liquid stock
- 2 snow white corn cobs, kernels removed
- 100g small Swiss brown mushrooms, thinly sliced
- 250g truss tomatoes, diced
- 500g green king prawns, peeled, de-veined with tails intact
- 2 limes, juiced
- 1 tablespoon fish sauce
- 2 teaspoons sambal olek
- 1 cup fresh coriander sprigs
Method
- Step 1Place vermicelli in a large heatproof bowl and cover with boiling water. Stand until noodles are tender, then drain and rinse under cold water. Divide between four soup bowls.
- Step 2Meanwhile, trim lemon grass and remove tough outer leaves until you have just the tender white part of the stalk. Chop finely. Place lemon grass, kaffir lime leaves and stock in a medium saucepan. Bring to boil and simmer, covered, for 5 minutes. Add corn kernels and mushrooms, simmer, covered for further 2 minutes. Add tomatoes and prawns and simmer until prawns are just cooked through. Add lime juice, fish sauce, sambal olek and coriander. Season to taste.
- Step 3Ladle hot soup over noodles in bowls and serve immediately.
- High carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1140 kj
Energy
2g
Fat Total
0.5g
Saturated Fat
47g
Carbs (total)
All nutrition values are per serve
- Author: Jess Sly
- Image credit: Ian Wallace
- Publication: Fresh Living
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