Online Personal Trainer Lunch Recipes - Prawn & Crab Spring Soup
Shopping & Ingredients List:
75g Dried Rice Noodles
2 Garlic Cloves, chopped
1 tsp Fresh Root Ginger, chopped
500ml Fish Stock
1 Lemongrass Stick, finely chopped
1 tbsp Thai Fish Sauce
½ Lime, juice only
3 tbsp can Reduced Fat Coconut Milk
2 Spring Onions, sliced
2 tbsp Fresh Coriander, chopped
1 tsp Sesame Oil
½ Chilli, diced
50g Baby Spinach Leaves
125g can White Crab Meat in Brine, drained
150g Frozen Cooked Prawns
Salt & Pepper to season
1. Bring a large saucepan of water to the boil & cook the rice noodles according to the packet instrctions. Drain & refresh under running cold water tap. Drain again & set aside..
2. Heat large non-stick frying pan, add the sesame oil, garlic, ginger & lemongrass. Fry for 1 minute then add the fish stock & fish sauce. Bring to a boil, reduce to a simmer & simmer for 5 minutes.
3. Add the lime juice, coconut milk, spring onions, half the coriander, chilli, baby spinach & crab meat. Simmer over a medium-low heat for 2 minutes before adding the prawns & cooking for a further 2 minutes.
4. Divide the rice noodles between two bowls, spoon over the soup, season to own taste, garnish with the remaining coriander & serve immediately.
Macro info per serving