Online Personal Trainer Lunch Recipes - Prawn & Crab Spring Soup

Serves: 2

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

Method

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

Protein
29g

Carbs
40.5g

Fat
6g

Energy
332Kcal