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Ingredients
Coconut-curry Soup with Prawns
- Ingredients
- 600 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 1 sprig Lemongrass
- 2 slices ginger
- 3 Kaffir lime leaves
- 16 King prawn (ready to cook peeled and deveined)
- 8 scallions
- 200 grams Bok Choy
- 200 grams Wide rice noodle
- 1 Red chili pepper
- 2 Tbsps Red Curry paste
- ½ Lime (juiced)
- 3 Tbsps Fish sauce
Add the vegetable stock, coconut milk, lemongrass (halved lengthwise), ginger and kaffir lime leaves to a pot. Bring to a simmer, reduce heat and simmer gently for about 10 minutes.
Meanwhile, rinse the prawns and pat dry. Rinse scallions, trim and cut into rings. Set aside the greens for garnish. Rinse bok choy and trim. Coarsely chop the leaves and cut the stems into strips. Cook rice noodles according to instructions on the package and drain. Rinse chile pepper, trim and chop.
Pour the broth through a sieve and return to the pot. Stir in the curry paste. Season with lime juice and fish sauce. Add the bok choy stalks and cook for about 1 minute, then add the prawns, chile pepper and scallions and simmer gently about 2 minutes. Do not allow soup to boil. Add noodles and bok choy leaves to the soup, let stand briefly and serve.
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |