Save to your scrapbook
Lemongrass, prawn & wild rice soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 x 500ml Cooks’ Ingredients Vegetable Stock
4 lemongrass stalks, sliced in half lengthwise
250g pack Uncle Ben’s Long Grain & Wild Rice
1 large carrot, peeled and thinly sliced
160g pack Waitrose1 Sweet Sprouting Cauliflower, trimmed up to the tops
100g trimmed mangetout
1 head pak choi, roughly chopped
½ x 28g pack coriander, roughly chopped
150g cooked extra large king prawns
Juice of 1 lime, plus extra wedges to serve
1. 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.
2. 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.
Cook’s tip This makes a great lunch, so save any leftover soup in a plastic tub and place in the fridge for the next day.
Typical values per serving:
This recipe was first published in April 2018.