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1. Put the vinegar, stock, soy sauce, sugar (start with 1 tsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for a minute then add the prawns and cook until they turn pink.
2. Stir in the watercress and turn off the heat. Taste and add more sugar if you like.

Per serving

155 kcalories, protein 29g, carbohydrate 6.6g, fat 1.6 g, saturated fat 0.2g, fibre 1.9g, salt 2.49 g

http://www.bbcgoodfood.com/recipes/6328/

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Ingredients

• 3 tbsp rice vinegar or white wine vinegar
• 500ml vegetable or chicken stock
• 1 tbsp soy sauce
• 1-2 tbsp golden caster sugar
• 2.5cm piece root ginger , peeled and thinly sliced
• 2 small hot red chillies , thinly sliced
• 300g raw peeled prawns , from a sustainable source
• 1 bunch watercress , stalks cut off (if you buy a bag, cut off the bigger, straggly ends)
• 3 spring onions , thinly sliced

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 10 minutes

Low-fat

Ingredients

• 3 tbsp rice vinegar or white wine vinegar
• 500ml vegetable or chicken stock
• 1 tbsp soy sauce
• 1-2 tbsp golden caster sugar
• 2.5cm piece root ginger , peeled and thinly sliced
• 2 small hot red chillies , thinly sliced
• 300g raw peeled prawns , from a sustainable source
• 1 bunch watercress , stalks cut off (if you buy a bag, cut off the bigger, straggly ends)
• 3 spring onions , thinly sliced

Per serving

155 kcalories, protein 29g, carbohydrate 6.6g, fat 1.6 g, saturated fat 0.2g, fibre 1.9g, salt 2.49 g

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