Vietnamese prawn, rice and dill soup
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 75g basmati rice
- 750ml chicken stock
- 2 tbsp fish sauce
- 1 thumb-sized piece gingerpeeled and shredded
- 1 limejuiced
- 3 plum tomatoesseeded and diced
- 150g raw peeled prawns
- 15g dillchopped
- a few sprigs corianderto serve (optional)
Nutrition: per serving
- kcal248
- fat3g
- saturates0g
- carbs37.5g
- sugars0g
- fibre2.2g
- protein20g
- salt6.22g
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).
