Low-fat prawn noodle soup

Low-fat prawn noodle soup
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

This refreshing, low-fat soup of prawns, spinach, coriander and noodles is ready and on the table in under 30 minutes.

We’ve got 40+ more low-fat recipes to try, all under 3g saturated fat per serving.

Nutrition: per serving

Calories
332kcals
Fat
4.3g (0.6g saturated)
Protein
21.2g
Carbohydrates
38g (4.2g sugars)
Fibre
1.2g
Salt
1.4g
Calories
332kcals
Fat
4.3g (0.6g saturated)
Protein
21.2g
Carbohydrates
38g (4.2g sugars)
Fibre
1.2g
Salt
1.4g

Ingredients

  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • ½ tsp chilli flakes
  • Handful fresh coriander
  • 2 tbsp fish sauce
  • 1.2 litres fresh chicken stock
  • 200g dried noodles (we used soba)
  • 300g sustainably sourced frozen raw king prawns, defrosted
  • 100g frozen spinach
  • Soy sauce and lime wedges, to serve (optional)

Method

  1. Heat the oil in a large pan. Slice the onion, then add to the pan and cook for 5 minutes without colouring. Finely slice the garlic and add to the pan with the chilli flakes. Cook for 2 minutes. Finely slice the coriander stalks, reserving the leaves, then add to the pan with the fish sauce and stock. Simmer gently for 10 minutes.
  2. Meanwhile, cook the noodles according to the pack instructions. Drain, rinse well under hot water, then set aside, covered, for 10 minutes.
  3. Add the prawns to the soup with the spinach and cook for 2-3 minutes until the prawns are completely pink. Taste and season. Divide the noodles among 4 bowls, then pour over the soup and garnish with the coriander leaves. Serve with soy sauce and lime wedges, if you like.

delicious. tips

  1. Double up and freeze – pour the ungarnished, cooled noodle soup into a freezer bag or container, then freeze for up to 3 months. Defrost to reheat.

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