Prawn noodle broth

#loveyourleftovers. A warming broth is always a treat! Use up leftover veges in this Asian inspired version.

Serves 2



2 cups chicken or veggie stock

2 cups water

2 spring onions, thinly sliced

1 stick of lemongrass, thinly sliced (optional)

2 cloves garlic, thinly sliced

½–1 fresh chilli, thinly sliced (depending on heat preference)

½ broccoli, diced 1cm

¼ cauliflower, diced 1cm

¾ pack fettuccine noodles

200g prawns (fresh or frozen, defrosted) or tofu

1 tsp soy sauce

To serve

1–2 Tbsp chopped coriander

½ lime, cut into wedges

Fish sauce (to taste)

  1. Cook broth. In a large pot, bring stock and water to the boil. Once boiling, reduce to a simmer and add all remaining soup ingredients (except prawns/tofu and soy sauce). Cook for 3–4 minutes, until veggies are beginning to soften.
  2. Add prawns and soy sauce and cook a further 3–4 minutes, until prawns are pink and cooked through (or tofu has cooked through) and noodles are tender.
  3. To serve, ladle into bowls, sprinkle with coriander and squeeze over lime juice. Season with fish sauce (if desired).

Nutritional Info (per serve)
Energy (kJ): 728
Energy (Cal): 171
Carbohydrate (g): 7.7
Protein (g): 29.5
Fat (g): 2.4
Saturated Fat (g): 0.2
Sugars (g): 6.6

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