Thai prawn and lemongrass soup
A hot, sour, fragrant broth with juicy prawns, mushrooms and lime. Ready in 20 minutes.
- Time20 min
- LevelEasy
- Costabout £2.13 a head
Ingredients
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Method
- 1
Put the stock, lemongrass, lime leaves, ginger and half the chilli in a pan. Bring to the boil, then simmer for 8 minutes.
8 min - 2
Add the mushrooms and cook for 3 minutes.
3 min - 3
Add the prawns and pak choi. Cook for 3 minutes until the prawns are pink and curled.
3 min - 4
Stir in the tamari and lime juice. Taste, and add more lime if you want it sharper.
- 5
Ladle into bowls. Top with the rest of the chilli and the coriander. Eat around the lemongrass and lime leaves.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.