Another healthy soup from Angela Hartnett.
Ingredients
- 1 tsp toasted sesame oil
- 30 g ginger peeled and finely chopped
- 1 stalk lemon grass halved, outer skin removed and finely chopped
- 1 garlic clove chopped
- 1 red chilli sliced with the seeds
- 1 litre fish stock
- 200 g raw extra-large king prawns peeled and deveined
- 300 g pak choi cut into 8 lengthways
- a handful mint leaves roughly chopped
- 2 spring onions sliced
- soy sauce to taste
Servings:
Instructions
- Heat the toasted sesame oil in a saucepan over a medium heat. Add the ginger, lemon grass, garlic and chilli and sauté for five minutes, until starting to soften.
- Add the stock and bring to the boil.
- Add the prawns and pak choi, reduce to a simmer and cook for three to four minutes, until the prawns are pink and the pak choi is wilted.
- Finish with the mint and spring onions, and then serve with a dash of soy sauce.
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