[*=left]Serves: 4
[*=left]Prep. time:
[*=left]Cook time: 20 minutes
[*=left]Total time: Less than 30 Minutes
[*=left]Syns per serving:
Green: 4
Original: FREE
Extra Easy: FREE
Ingredients
1.2 litres fish stock
4 kaffir lime leaves
2cm piece root ginger, peeled and finely grated
1 red chilli, deseeded ad finely sliced
1 tbsp trimmed and finely chopped lemon grass
300g button mushrooms quartered
250g baby leaf spinach
300g cooked and peeled tiger prawns (with or without tails)
Juice of 1 lemon
Salt and freshly ground black pepper
Method
Place the stock, kaffir lime leaves, ginger, red chilli and lemon grass into a saucepan and bring to the boil. Add the mushrooms, reduce the heat to a gentle simmer and cook for 2-3 minutes.
Add the spinach and prawns and simmer for a further 2-3 minutes until heated through.
Remove from the heat, add the lemon juice, season to taste and serve immediately.
Tip: If you can't find kaffir lime leaves substitute with the juice of two limes