Ingredients
The following ingredients have 4 Servings
- 500 g raw frozen prawns (, no shells and deveined, defrosted)
- 1 tablespoon coconut oil
- 2 cups water with 1 tablespoon vegetable stock powder ((or 2 cups any stock))
- 2 cups reduced-fat ((light) coconut milk)
- 2 baby bok toy cabbage bunches (, cut into quarters)
- 2 spring onions (, sliced)
- 4 Kaffir lime leaves
- 1 lemongrass stalk (, outer layer peeled and stalk halved)
- 2 garlic cloves (, finely chopped)
- 1/2 cup of coriander leaves
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 x 200g | 7.5oz packet ready-prepared rice vermicelli
- 1 avocado (, chopped)
- lime wedges to serve
- 1/2 teaspoon crushed red chilli flakes ((optional))
Instruction
- In a large pan/skillet, pan-fry prawns in the coconut oil until they change in colour and just cooked through. Remove from pan and set aside.
- In the same pan, bring the stock and coconut milk to boil; lower heat and reduce to a simmer. Add the bok choy with the spring onions, kaffir leaves, lemongrass and garlic. Cook for a couple of minutes until the bok choy has wilted. Stir through the soy sauce, fish sauce and coriander. Divide the prepared vermicelli between 4 bowls and pour over the soup. Scatter the avocado and coriander over the top and season with lime juice. Sprinkle with chilli flakes (optional).
