Prawn, Lime and Coriander Dumpling Soup
Ingredients
1 litre low-salt vegetable stock (or fish stock)
2 tbsp palm sugar (or soft light brown sugar)
2 lemongrass stalks, pounded
1 tbsp fish sauce, plus extra to taste
3 dried lime leaves
1 (5 cm) piece ginger, finely chopped or grated
3 red chillies, sliced at an angle
1 (25g) bunch coriander, leaves picked and chopped, stalks tied
12 vegetable (or prawn) frozen gyoza dumplings
80g sugar snap peas, halved
4 pak choi, sliced
2 tbsp vegetable oil
200g raw peeled king prawns, defrosted if frozen
2 garlic cloves, sliced
2 tbsp lime pickle
1 lime, juiced
2 salad onions, sliced at an angle
4 servings
Calories~400 kcal
Protein~21 g
Carbs~48 g
Fat~14 g
Fiber~5 g
Sugar~14 g
Total recipe
Calories~1,600 kcal
Protein~85 g
Carbs~190 g
Fat~55 g
Fiber~20 g
Sugar~55 g
Method
Step 1
To make the broth, add the stock, sugar, lemongrass stalks, fish sauce, lime leaves, ginger, one-third of the sliced red chilli and the coriander stalks to a pan; bring to the boil. Cook gently for 20 mins, then remove the coriander stalks and the lemongrass.
Step 2
Add the dumplings and bring back to a simmer; cook for 6 mins or until they float. After 3 mins, add the sugar snaps and pak choi.
Step 3
Meanwhile, heat the oil in a wok to medium. Add the prawns and garlic; season. Stir-fry until they turn pink. Cook for 2 mins more.
Step 4
Divide the prawns and broth between bowls. Stir through the lime pickle and lime juice. Top with salad onions, coriander leaves and remaining sliced chilli.
