Vietnamese prawn, rice and dill soup

  • serves 2
  • Easy

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.



  • basmati rice 75g
  • chicken stock 750ml
  • fish sauce 2 tbsp
  • ginger 1 thumb-sized piece, peeled and shredded
  • lime 1, juiced
  • plum tomatoes 3, seeded and diced
  • raw peeled prawns 150g
  • dill 15g, chopped
  • coriander a few sprigs, to serve (optional)


  • 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).

Nutritional Information

  • Kcals 248
  • Carbs 37.5g
  • Protein 20g
  • Fat 3g
  • Salt 6.22g
  • Fibre 2.2g