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Thai Prawn Soup

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Big on flavour, little on calories, this spicy soup really packs a lunchtime punch.


  • 300ml (½ pint) stock
  • 1 lemongrass stalk, chopped
  • 2 kaffir lime leaves, shredded
  • 1 clove garlic, crushed (or 1 tsp minced/chopped garlic)
  • 1 fresh red chilli, diced or shredded
  • 1 tbsp Thai fish sauce
  • 2 spring onions, sliced
  • 80g mangetout
  • 160ml reduced-fat coconut milk
  • juice of 1 lime (or 2 tbsp bottled juice)
  • 200g shelled raw tiger prawns
  • 30g (1oz) rice noodles, dry weight
  • 2 tbsp chopped fresh coriander
  • 160g pak choi, finely chopped


  1. Put the stock, lemongrass, kaffir lime leaves, garlic, chilli and Thai fish sauce in a saucepan and bring to the boil. Reduce the heat to a gentle simmer and cook for 10 minutes.
  2. Add the spring onions, mangetout, coconut milk and lime juice. Simmer gently for 10 minutes.
  3. Add the prawns, om, pak choi and coriander. Cook gently for about 4 minutes, until the prawns turn pink and the noodles are soft. Serve immediately.
  4. Smart tip: You could vary this by using a mix of fish/seafood – mussels, squid, prawns, white fish – and adding any vegetables of your choice.

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