Vietnamese prawn, rice and dill soup
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 75g basmati rice
- 750ml chicken stock
- 2 tbsp fish sauce
- 1 thumb-sized piece ginger, peeled and shredded
- 1 lime, juiced
- 3 plum tomatoes, seeded and diced
- 150g raw peeled prawns
- 15g dill, chopped
- a few sprigs coriander, to serve (optional)
Method
- STEP 1
Cook the rice until al dente, drain and set aside.
- STEP 2
Boil the stock and add the fish sauce, ginger, rice, lime juice, tomatoes, prawns and dill. Simmer for a few minutes until the prawns are cooked. Serve in two bowls with the coriander sprinkled over (if using).
