Prawn and dumpling soup recipe

Salty, sour and spicy are perfectly balanced with fresh herbs in this soup. Photo / Fresh Media

This fragrant soup has a clear and clean taste with a robust kick. It’s low on fat and relatively low-calorie for a noodle meal, but there’s no sacrifice on flavour.

Prawn and dumpling soup

Serves 2

Ingredients

3 cups fish or vegetable stock

2 Tbsp Shaoxing wine or sake (optional)

2cm piece of ginger, sliced

1 clove garlic, crushed

1 piece of lemongrass, bloused

1-2 red chillies, whole

3 Tbsp fish sauce

6 raw prawn cutlets (thawed if using frozen prawns)

6 ginger prawn dumplings

120g dry rice stick noodles

50g bean sprouts

1-2 bok choy leaves

2 spring onions, sliced

Salt and white pepper

To serve

A handful of fresh coriander and mint leaves

Lime or lemon wedges

Method

1. Briskly boil the stock in a saucepan with sake, ginger, garlic, lemongrass and chillies for 5 minutes, then cover and let it simmer for a further 5 minutes to allow the flavour to develop. Add the fish sauce.
2. Boil water in another pot. Cook the noodles according to the packet instructions and lightly blanch the bean sprouts and bok choy. Set aside.
3. Add the dumplings to the simmering broth. Bring back to a boil and simmer for 5 minutes. Add the prawns and continue to cook for 2 minutes. Remove and discard ginger, garlic, lemongrass and chilli.
4. Taste the broth and season with salt and white pepper if needed.
5. Divide the noodles into two individual bowls, pour in the soup with prawns and dumplings. Top with vegetables and fresh herbs. Serve with lemon or lime wedges.

– fresh.co.nz