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Vietnamese prawn, rice and dill soup

Published: March 25, 2015 at 3:05 PM

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serves 2

Easy

Total time: 20 mins

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Prawns make a speedy midweek meal as they take a few minutes to cook, plus they are full of good-for-you lean protein. This quick soup is spiced with Asian flavours and will satisfy without piling on the pounds. The perfect comfort food in a bowl.

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Ingredients

Nutrition

• 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)

Nutrition: per serving

• kcal248
• fat3g
• saturates0g
• carbs37.5g
• sugars0g
• fibre2.2g
• protein20g
• salt6.22g

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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).

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