Spring vegetable soup with prawns

Serves: 4

Time to make: 25 mins

Ingredients

2 tablespoons sesame oil
2 stalks lemongrass, chopped
3cm piece of fresh ginger
3 small red chillies
1 teaspoon sugar
handful of fresh coriandercilantroX
juice and zest of 2 limes
200ml reduced-salt vegetable stock
200ml lite coconut milk
300ml water
8 cups spring vegetables (eg. chopped asparagus, broad beansfavaX, peas or shredded green cabbage)
400g frozen prawns
2 x 200g packets shelf-fresh Hokkien noodles

Instructions

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1 in a food processer, place sesame oil, lemongrass, ginger, chilli, sugar, coriander stems (save leaves for serving), zest and half the juice, then blitz to a coarse paste. This can also be done in a mortar and pestle.

2 in a deep non-stick saucepan lightly fry the paste for 30 seconds until fragrant, then add the stock, coconut milk and water. Heat until just boiling, then add the vegetables. Cook 1-2 minutes before adding the prawns. Simmer for 4-5 minutes. Add the noodles and cook for a further minute.

3 Serve soup with chopped coriander leaves and extra lime juice.

Variations

Make it gluten free: Use rice noodles and check stock is gluten free.

Nutrition Info (per serve)

Calories 400 cal

Kilojoules 1670 kJ

Protein 25 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 11 g

Dietary fibre 7 g

Sodium 740 mg

Calcium 270 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Sep 2016

One comment on Spring vegetable soup with prawns

Hilary Henderson May 28, 2021 at 7:50 pm #

This was really good, but I did pep it up a little more with a dash of hot sauce and some fish sauce.

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