Thai Prawn Broth

On the table in: 15 mins
Serves: 2
Origin: Thai

Ingredients:

  • 4 medium spring onions, trimmed and finely sliced (including the green parts)
  • 2 small red chillies
  • 4 garlic cloves, peeled and crushed
  • 2 inches root ginger, peeled and sliced
  • 40 mls light soy sauce
  • 1200 mls chicken stock
  • 2 lemon grass stalks, smashed and roughly chopped into 2-inch pieces
  • 4 tsp Thai fish sauce
  • 400 grams frozen uncooked, peeled and de-veined prawns
  • 1 red capsicum, de-seeded and finely sliced
  • 1 yellow capsicum, de-seeded and finely sliced
  • 50 grams snow peas, cut in half
  • 100 grams (dry weight) egg noodles
  • 20 grams coriander leaves

Nutritional Information

Per serving: 400 calories; 46g carbohydrates; 40g protein; 5g fat; 5g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. In a non-stick saucepan, gently sauté the spring onions, chilli, garlic and ginger with the soy sauce and 4 tablespoons of water for 2–3 minutes until softened.
  2. Add the chicken stock, lemongrass and Thai fish sauce and bring to the boil.
  3. Reduce the heat until the broth is gently rolling then add the prawns, capsicums and snow peas. Cook for 2–3 minutes before adding the egg noodles.
  4. Cook for a further 3–4 minutes until the egg noodles are soft, remove the lemongrass and add the chopped fresh coriander.
  5. Divide between two large soup bowls and serve immediately.

Chef’s suggestions:

  • You can vary the recipe by adding chicken, pork or beef instead of prawns.
  • For gluten-free, ensure the egg noodles are gluten-free and use a gluten-free tamari sauce instead of soy sauce.