Lemongrass, prawn & wild rice soup

Name: Lemongrass, prawn & wild rice soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 500 ml Cooks' Ingredients Vegetable Stock; 4 lemongrass stalks, sliced in half lengthways; 250 g pack Ben's Original Long Grain & Wild Rice; 1 large carrot, peeled and thinly sliced; 160 g No.1 Sweet Sprouting Cauliflower, trimmed up to the tops; 100 g trimmed mangetout; 1 head Pak Choi, roughly chopped; 28 g pack coriander, roughly choppped; 150 g cooked extra large king prawns; 1 lime, juice, plus extra wedges to serve

A veg-filled prawn and rice soup with pak choi, mangetout and carrot that makes a great leftovers lunch, too.

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Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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2 x 500ml Cooks' Ingredients Vegetable Stock
4 lemongrass stalks, sliced in half lengthways
250g pack Ben's Original Long Grain & Wild Rice
1 large carrot, peeled and thinly sliced
160g No.1 Sweet Sprouting Cauliflower, trimmed up to the tops
100g trimmed mangetout
1 head Pak Choi, roughly chopped
½ x 28g pack coriander, roughly choppped
150g cooked extra large king prawns
1 lime, juice, plus extra wedges to serve

Bring the vegetable stock to the boil in a saucepan and add the lemongrass. Cover, then simmer over a medium heat for 15 minutes. Meanwhile, cook the rice according to pack instructions and set aside.
Remove the lemongrass from the stock and discard. Add the carrot and cauliflower and simmer for 5 minutes. Add the mangetout, pak choi, coriander, prawns and cooked rice and simmer for an additional 5 minutes. Add the lime juice and season. Serve with lime wedges to squeeze over. Try with reduced salt soy sauce drizzled over, if you like.