Ginger prawn oriental broth

Recipe uploaded by

olive magazine

3 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Put the stock, ginger and rice wine or sherry in a pan and bring to a simmer. Cook the veg in the broth until just tender.
2. Add the prawns and cook until pink. Divide between 2 bowls, scatter with the herbs and season with soy sauce.

Per serving

126 kcalories, protein 22g, carbohydrate 6.1g, fat 1.1 g, saturated fat 0.2g, fibre 1.7g, salt 2.26 g

Latest comments and suggestions

• bc500

  04 February 2008

  bc500 rated and commented on this recipe

  

  This is a delicious, quick and very healthy dish and it's great for lunch if you add rice noodles for a more substantial soup.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  22 July 2008

  Belkey rated and commented on this recipe

  

  I added straight to wok noodles and extra veggies to make it a more substantial meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  15 December 2008

  Louise rated and commented on this recipe

  

  Great recipe, perfect mid week meal I added some rice noodles to bulk it up. I have also made it with chunks of salmon instead of prawns which was also great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4206/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• vegetable stock or chicken stock, fresh, cube or concentrate made up to 500ml
• a small chunk root ginger , peeled and thinly sliced
• 1 tbsp rice wine or dry sherry
• 200g mixed vegetables such as mange tout , sugar snaps, baby corn, green beans, baby carrots
• 10-12 large, raw prawns , peeled
• a small handful of coriander and/or mint leaves
• soy sauce for seasoning

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• vegetable stock or chicken stock, fresh, cube or concentrate made up to 500ml
• a small chunk root ginger , peeled and thinly sliced
• 1 tbsp rice wine or dry sherry
• 200g mixed vegetables such as mange tout , sugar snaps, baby corn, green beans, baby carrots
• 10-12 large, raw prawns , peeled
• a small handful of coriander and/or mint leaves
• soy sauce for seasoning

Per serving

126 kcalories, protein 22g, carbohydrate 6.1g, fat 1.1 g, saturated fat 0.2g, fibre 1.7g, salt 2.26 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk