Thai Prawn and Lemongrass Soup
Ingredients
- 6 spring onions finely shredded
- 2 fresh lemongrass stalks very finely sliced
- 1 garlic clove peeled and crushed
- 1/4 tsp finely grated fresh root ginger
- 1 red chilli deseeded and finely sliced (optional)
- 1 1/2 pts chicken stock made with Bovril
- 2 oz shiitake mushrooms
- 2 oz mangetout
- 7 oz raw tiger prawns peeled and deveined
- 1 tbsp dark soya sauce
- 2 tbsp chopped coriander leaves
Instructions
- Place the spring onions, lemongrass, garlic, ginger, chilli and chicken stock in a large saucepan, cover and bring to the boil. Slice the mushrooms and mangetout thinly and add to the saucepan.
- Cook briskly for 3 - 4 minutes, then add the prawns and soya sauce. Cook for a further 2 - 3 minutes until the prawns turn pink. Take off the heat.
- Stir in the chopped coriander and ladle the soup into warmed bowls. Serve straight away.
Calories: 127 kcal
Carbohydrates: 12 g
Protein: 13 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 68 mg
Sodium: 792 mg
Potassium: 432 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 549 IU
Vitamin C: 29 mg
Calcium: 57 mg
Iron: 2 mg