About this recipe:This Japanese style soup is a delicious fat free fresh soup. I have given the ingredients for jumbo prawns, but you can easily use chicken (add at the start to cook thoroughly) or strips of steak, fish; plain tinned crab meat works well too.
The veg is easy to vary. Usually I use a stir fry medley pack from the supermarket. These usually have 3-4 types of veg and the quantity works well too.
1/2 teaspoon fish sauce, or to taste, or salt if you don't have this
1 carrot, cut into ribbons
75g baby corn
1 bunch spring onions
75g mange tout or sugar snap peas
75g tenderstem broccoli
250g jumbo raw prawns
1 to 2 bundles fine rice noodles
1 pot fresh coriander, roughly chopped
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Method Prep:10min › Cook:8min › Ready in:18min
First make the stock, put 1.5L water into a large pan, add the stock pots, grate the ginger into this, add crushed garlic, lemon and lime juice, chilli, black pepper and fish sauce. When stock is simmering add the carrot ribbons (if using chicken instead of prawns add it now as it will need to cook before you move on)
Once you have all the flavours in the stock, add the veg: I like to split the baby corn lengthways and cut the spring onions diagonally. The rest of the veg I prefer to leave whole. You can add to or change the veg to your taste. Give 2-3 minutes to cook
Next add the prawns and the noodles together see the cooking instructions on the noodles you have chosen, most of them need just 3 minutes, once this time is up, stir in the pot of roughly chopped coriander and serve.
Works well with sushi meals.
If desired to make it a clear soup, stir in an egg white before serving.