SPICY THAI PRAWNS SOUP
337
Ingredients:
- 150g Prawns
- 1 teaspoon extra virgin olive oil (7g)
- 30g Rice noodles (raw weight)
- 100g sliced mushrooms
- 100 g baby bok choy, chopped
- 50g chopped onions
- 3g Thai chili, seeds removed and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 300ml chicken stock
- 5g lemongrass, stalk cut into 2-inch strips with outer layer removed.
- 5g cilantro leaves, chopped
- Salt to taste
Instructions:
- In a medium saucepan, heat the oil on medium-high heat.
- Add the chopped onions, chili peppers, and garlic and cook until onions are translucent about 5 minutes.
- Add the sliced mushrooms and ginger to the pan and cook, stirring occasionally for 10 minutes.
- Pour in the chicken stock.
- Place the pieces of lemongrass on a cutting board and with the flat side of a knife, gently press down on the lemongrass to release the flavors. Add to the pan.
- Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
- Stir in the bok choy and the prawns. Simmer until the prawns are opaque, 3-4 minutes.
- Taste and add a pinch of salt if necessary. Remove pan from heat and cover.
- Prepare the thin rice noodles according to the package directions. The rice noodles cook very quickly.
- To serve, spoon the rice noodles into a bowl and pour the soup over the noodles. Top with chopped cilantro.
Nutrition Facts:
- Calories: 337 Cal
- Protein: 34.1g
- Carbs: 28.7g
- Fat: 10.6g
