Ginger prawn oriental broth

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olive magazine

3 ratings

Recipe by olive magazine

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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.

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• 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.

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• 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.

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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

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Difficulty and servings

Serves 2

Preperation 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

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