Ingredients
1lbfrozen raw prawns,no shells, deveined, defrosted
1tbspcoconut oil
2cupswater,with 1 tbsp vegetable stock powder, or 2 cups of any stock
2cupscoconut milk,reduced-fat, light
baby bok choy,2 bunches, cut into quarters
2spring onions,sliced
4Kaffir lime leaves
1lemongrass stalk,outer layer peeled, stalk halved
2garlic cloves,finely chopped
½cupcoriander leaves
1tbspsoy sauce
2tspfish sauce
7.5ozrice vermicelli,1 packet, ready-prepared
1avocado,chopped
lime wedges,to serve
½tspcrushed red chilli flakes,optional
Preparation
In a large pan, pan-fry the prawns in the coconut oil until they change in colour and are just cooked through.
Remove from pan and set aside.
In the same pan, bring the stock and coconut milk to boil, then lower the 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, then pour over the soup.
Scatter the avocado and coriander over the top, then season with lime juice.
Sprinkle with chilli flakes, serve, and enjoy!
