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Ingredients
- rice vinegar or white wine vinegar 3 tbsp
- vegetable or chicken stock 500ml
- soy sauce 1 tbsp
- golden caster sugar 1-2 tsp
- root ginger 2.5 cm piece, peeled and thinly sliced
- red chilli 2 small hot ones, thinly sliced
- spring onions 3, thinly sliced
- raw peeled prawns 300g from a sustainable source
- watercress 1 bunch, straggly stalks)
Method
-
Step 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.
-
Step 2
Cook for a minute then add the prawns and cook until they turn pink. Stir in the watercress and turn off the heat. Taste and add more sugar if you like.
Nutritional Information
- Kcals 155
- Fat 1.6g
- Saturates 0.2g
- Carbs 6.6g
- Fibre 1.9g
- Protein 29g
- Salt 2.49g