Thai Noodle Soup with Lemongrass & Prawns

Fragrant, spicy, nourishing and filling - this Thai inspired soup ticks all the boxes. On top of that it contains anti inflammatory and vitamin C pack...ed ingredients that are going to make you feel great from the first bite. Read more

Prep time
15 minutes
Cook time
10 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
Greens
Contains
Shellfish, Grains, Soy
Ingredients
Serves 2
coconut oil
ginger
grated
baby tomatoes
halved
jumbo prawns
peeled and cleaned if necessary
red pepper
sliced
pak choy
halved
maple syrup
rice noodles
cooked
coriander
roughly chopped
vegetable stock
use low FODMAP vegetable stock
fish sauce
kaffir lime leaf
birdseye chilli
crushed
lemongrass
bottom third only, tough outer layer removed and finely sliced
lime
juiced
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
Greens

NUTRITION PER SERVING (Read more)

446kcal
Calories
17g
Protein
16g
Total Fat
62g
Carbs
5g
Fibre
15g
Sugars
148mg
Calcium
11%
 
3mg
Iron
17%
 
76mg
Magnesium
18%
 
253mg
Phosporus
20%
 
1030mg
Potassium
22%
 
1527mg
Sodium
66%
 
2mg
Zinc
17%
 
0mg
Copper
33%
 
0mg
Vitamin B1
19%
 
0mg
Vitamin B2
27%
 
2mg
Vitamin B3
15%
 
1mg
Vitamin B6
38%
 
115mcg
Vitamin B9
29%
 
456mcg
Vitamin A
51%
 
1mcg
Vitamin B12
28%
 
173mg
Vitamin C
192%
 
0mcg
Vitamin D
0%
 
3mg
Vitamin E
23%
 
48mcg
Vitamin K
40%
 
Calories: 446kcal; Protein: 17g; Total Fat: 16g; Carbs: 62g; Fibre: 5g; Sugars: 15g; Calcium: 148mg (11%); Iron: 3mg (17%); Magnesium: 76mg (18%); Phosporus: 253mg (20%); Potassium: 1030mg (22%); Sodium: 1527mg (66%); Zinc: 2mg (17%); Copper: 0mg (33%); Vitamin B1: 0mg (19%); Vitamin B2: 0mg (27%); Vitamin B3: 2mg (15%); Vitamin B6: 1mg (38%); Vitamin B9: 115mcg (29%); Vitamin A: 456mcg (51%); Vitamin B12: 1mcg (28%); Vitamin C: 173mg (192%); Vitamin D: 0mcg (0%); Vitamin E: 3mg (23%); Vitamin K: 48mcg (40%)
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Notes

Alternatives:

red pepper - asparagus, Tenderstem broccoli
pak choy - green beans, spinach, baby spinach, savoy cabbage, white cabbage
coconut oil - sesame oil

Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
Greens
Contains
Shellfish, Grains, Soy
Ingredients
Serves 2
coconut oil
ginger
grated
baby tomatoes
halved
jumbo prawns
peeled and cleaned if necessary
red pepper
sliced
pak choy
halved
maple syrup
rice noodles
cooked
coriander
roughly chopped
vegetable stock
use low FODMAP vegetable stock
fish sauce
kaffir lime leaf
birdseye chilli
crushed
lemongrass
bottom third only, tough outer layer removed and finely sliced
lime
juiced

Ingredients

Serves 2
coconut oil
ginger
grated
baby tomatoes
halved
jumbo prawns
peeled and cleaned if necessary
red pepper
sliced
pak choy
halved
maple syrup
rice noodles
cooked
coriander
roughly chopped
vegetable stock
use low FODMAP vegetable stock
fish sauce
kaffir lime leaf
birdseye chilli
crushed
lemongrass
bottom third only, tough outer layer removed and finely sliced
lime
juiced

Method

Your notes

1

Gather your ingredients.

2

Heat the coconut oil in a large pot over a medium heat, add the lemongrass, ginger, kaffir lime leaves and chillies. Cook for 1 minute until fragrant.

3

Add the tomatoes and sauté for another 3 minutes.

4

Pour in the stock, and add the prawns, red pepper, pak choi, lime juice, fish sauce and maple syrup. Simmer for 5 minutes until the prawns are cooked.

5

Divide the noodles into serving bowls, ladle over the soup and top with the fresh herbs.

Notes

Alternatives:

red pepper - asparagus, Tenderstem broccoli
pak choy - green beans, spinach, baby spinach, savoy cabbage, white cabbage
coconut oil - sesame oil

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