Vietnamese style noodle soup with prawns and vegetable

Name: Vietnamese style noodle soup with prawns and vegetable
Cuisine: Vietnamese, Asian
Ingredients: 250g dried noodles; - 1 tbsp sunflower oil; 4cm ginger, peeled and cut into matchsticks; - 2 garlic cloves, smashed; - 2 red chillies, sliced; - 4 spring onions, sliced; - 1.5L low sodium chicken stock; - 3 tbsp fish sauce; - 1 tsp sugar; - Juice of 2 limes; - 200g fresh or frozen prawns, peeled and deveined; - 200g fresh broccoli, cut into small florets; - 100g frozen spinach, thawed and squeezed of excess water; - 100g frozen whole green beans; - Handful of coriander leaves; - Handful of mint leaves; - Salt and pepper, to taste

5 steps

This healthier version of Vietnamese style noodle soup with prawns and vegetables is inspired by BBC Good Food and Co-op. It incorporates healthier ingredients and cooking methods to make a nutritious and delicious meal.

Updated at: Thu, 09 Nov 2023 19:22:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories384.1 kcal (19%)

Total Fat7 g (10%)

Carbs57.7 g (22%)

Sugars7.1 g (8%)

Protein24.3 g (49%)

Sodium1579.2 mg (79%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gdried noodles

1 Tbspsunflower oil

ginger

4cm, peeled and cut into matchsticks

1.5 Llow sodium chicken stock

3 Tbspfish sauce

1 tspsugar

2juice of limes

200gfresh prawns

or frozen, peeled and deveined

200gfresh broccoli

cut into small florets

100gfrozen spinach

thawed and squeezed of excess water

100gfrozen whole green beans

Instructions

Step 1

Cook the noodles according to the packet directions, then drain and divide among four bowls.

Step 2

Heat the oil in a large pot over medium-high heat. Add the ginger, garlic, half of the chilli, and half of the spring onion and cook for about 3 minutes, stirring occasionally, until fragrant.

Step 3

Add the chicken stock, fish sauce, sugar, and lime juice and bring to a boil. Reduce the heat and simmer for about 10 minutes, until slightly reduced.

Step 4

Add the prawns, broccoli, spinach, and green beans and cook for another 5 minutes, until the prawns are pink and the vegetables are tender. Season with salt and pepper, if needed.

Step 5

Ladle the soup over the noodles and sprinkle with the remaining chilli and spring onion. Garnish with coriander and mint leaves. Enjoy your Vietnamese noodle soup with prawns and vegetables! 🍜