Time for a recipe I think, and whilst this healthy Asian Prawn Soup may at first appear long and complicated, once you’ve done it you’ll see how straightforward and quick it is! You’re making your own super flavoursome broth, which I think is a great skill to have as it eliminates the need to rely on heavy sauces or salty stocks to flavour a dish. I love Asian-inspired recipes precisely because they’re always bursting with flavours; this Prawn soup makes use of fresh herbs to give it that rich flavour. You may have read my previous post about the multiple health benefits to be gained from eating fresh herbs and spices in your diet. This recipe, which coincides with a little feature I put together for styld.by yesterday, maxes out on taste, whilst packing fewer calories and more nutritional value. READ MORE…
INGREDIENTS: (serves 2-3)
1. Circa 2 tsp coconut oil
2. 1 tbsp peanut butter
3. 18 king prawns
4. 2 bok choi cabbage
5. 50g ginger root
6. 1-2 sticks of lemongrass
7. 2 red chillies
8. 2 garlic cloves
9. 2 spring onions
10. 5g organic tomato puree
11. 2 limes
12. 3 lime leaves
13. 1 shallot
14. A bunch of fresh coriander
15. Vegetable of choice. I used 1 red pepper & baby corn.
1. Start by peeling the prawns – save the heads and shells in a separate bowl.
2. Peel & chop the shallot, garlic & half of the ginger root.
3. Tear the lime leaves into small pieces.
4. Crack the lemongrass with your hands.
5. On a low temperature, heat the coconut oil, garlic, shallot, tomato puree, tamarind, lemongrass & lime leaves in a saucepan for circa 30 seconds until they are soft.
6. Add the prawn heads & shells & fry until they turn red.
7. Add some water & bring to a boil, let it simmer for 15 minutes
8. After 15 minutes pass it through a sieve to obtain the stock
9. Finely chop the chillies, & the coriander stalks (leave the leaves for later) Peel & chop the remaining ginger.
10. Separate the leaves of the bok choi and rinse under cold water.
11. Slice the spring onions finely.
12. Heat the coconut oil in a pan or wok, and fry the prawns, chillies and galangal for 2 minutes.
13. Add the coriander stalk, lime juice, bok choi, and fish stock & cook for 1 minute and then bring the wok to the boil.
14. Place a few bok choi and coriander leaves at the bottom of each bowl. Top with the prawns & some extra coriander!
15. Garnish with the remaining coriander & spring onions, then serve and enjoy!
Lime gives the dish a sharper kick, but also supercharges the vitamin C content, whilst the flavoursome chilli and ginger raise the body’s metabolic rate, helping you burn your calories quicker! Served piping-hot, it’s a massively hearty (& healthy) option for a weekend meal!