Prawn and ginger soup
- Serves 4
- Prep time: 10 mins | Cooking time: 20 mins
"A deliciously healthy light soup packed full of flavour - something my family and I love. This is a strong ginger flavour so less ginger can be used depending on your taste buds."
Recipe by: Jody Jenkins
Ingredients
20 raw prawns
2 bunches bok choy
1 teaspoon crushed garlic
50g peeled ginger
2 cups chicken stock
Handful mushrooms - quartered
Mung beans
1 teaspoon cooking oil
2 teaspoons sesame oil
1 bunch of rice or egg noodles
Method
Heat chicken stock and ginger until simmering.
Wash bok pak choy and chop off ends - slice each leaf into 4.
Sear prawns in cooking oil until just cooked and set aside.
Fry minced garlic in the same pan until lightly browned.
Place the chicken stock into a medium size pot and bring to the boil
Once boiled, turn the heat down slightly and add the noodles.
Allow to cook for 2-3 minutes.
Place oil, garlic, prawns, bok choy, mushrooms and mung beans into stock and noodles until heated through and simmering again.
Serve into serving bowls & drizzle with 1/2 tsp sesame oil.