Asian Noodle Soup
100g vermicelli noodles
2 cups chicken stock or bone broth
1 lemongrass stalk
1 garlic clove, thinly sliced
2 spring onions, sliced
1 bunch bok choy, chopped
300g green prawns, shelled & deveined
100g asparagus, cut into 4cm lengths
1 lime, juiced
2 tsp tamari (or soy sauce)
1 tbs white miso paste, dissolved in 1 tbs boiling water
1 small red chilli, sliced
2 tbs fresh coriander, chopped
- Prepare noodles as per packet instructions.
- In a saucepan, combine stock or bone broth, lemongrass, garlic and spring onions and bring to a gentle simmer. Add bok choy and return to the boil.
- Add prawns and asparagus and cook for a few minutes, or until the prawns are just cooked (they will turn orange), then stir through lime juice, tamari and miso.
- Divide noodles between two soup bowls, add soup and top with chilli and coriander to serve.
Energy: 1651kJ (394 Cals) Protein: 42.5g Fat: 3.6g (sat 0.9g) Carbs: 45g (sugar 2.9g) Fibre: 4.8g