geordiemoo
Full Member
Vietnemese Hot and Sour Soup
Serves 2 - 3 points per serving
75g vermicelli/rice noodles
low fat cooking spray
2 stalks lemongrass, trimmed, outer leaved discarded
2 shallots chopped finely
2.5 cm ginger chopped finely
2 lime leaves
125g ripe cherry tomatoes chopped roughly
700ml hot light fish stock (or hot water - I use veg stock)
1/4 tsp artificial sweetener
2 1/2 tbsp fish sauce
1 1/2 tbsp lime juice
75g shitake mushrooms, sliced
150g raw prawns peeled
75g fine beans sliced
To serve all optional
handful of beansprouts
2 spring onions, sliced finely
1/4 tsp red chilli, sliced thinly
fresh coriander sprigs
1. Cook the noodles according to packet instructions, then refresh in cold water. Set aside.
2. Heat a saucepan and spray with low fat spray. Cut the lemongrass into 5cm lengths and smash slightly with the side of a knife. Saute the shallots, ginger and garlic for 2/3 minutes then add the lemongrass, lime leaves and tomatoes and pour the hot stock over. Bring to a boil and simmer for 15 miinutes. Remove the lemongrass and lime leaves and blend the soup until smooth. Add the sweetener, fish sauce and lime juice and season.
3. Meanwhile, saute the mushrooms in a separate pan with some low fat spray for about 5 minutes until softened and cooked. Add to the soup pan along with the prawns and beans. Cook for 2 minutes until the prawns turn opaque.
4. Divide the noodles between 2 bowls and spoon over the soup. Garnish with bean sprouts, spring onions, chilli and coriander if using.
This soup is gorgeous, and it makes a very generous portion size. Although it needs a few ingredients, some you can buy and keep like the dried lime leaves, fish sauce etc.
Serves 2 - 3 points per serving
75g vermicelli/rice noodles
low fat cooking spray
2 stalks lemongrass, trimmed, outer leaved discarded
2 shallots chopped finely
2.5 cm ginger chopped finely
2 lime leaves
125g ripe cherry tomatoes chopped roughly
700ml hot light fish stock (or hot water - I use veg stock)
1/4 tsp artificial sweetener
2 1/2 tbsp fish sauce
1 1/2 tbsp lime juice
75g shitake mushrooms, sliced
150g raw prawns peeled
75g fine beans sliced
To serve all optional
handful of beansprouts
2 spring onions, sliced finely
1/4 tsp red chilli, sliced thinly
fresh coriander sprigs
1. Cook the noodles according to packet instructions, then refresh in cold water. Set aside.
2. Heat a saucepan and spray with low fat spray. Cut the lemongrass into 5cm lengths and smash slightly with the side of a knife. Saute the shallots, ginger and garlic for 2/3 minutes then add the lemongrass, lime leaves and tomatoes and pour the hot stock over. Bring to a boil and simmer for 15 miinutes. Remove the lemongrass and lime leaves and blend the soup until smooth. Add the sweetener, fish sauce and lime juice and season.
3. Meanwhile, saute the mushrooms in a separate pan with some low fat spray for about 5 minutes until softened and cooked. Add to the soup pan along with the prawns and beans. Cook for 2 minutes until the prawns turn opaque.
4. Divide the noodles between 2 bowls and spoon over the soup. Garnish with bean sprouts, spring onions, chilli and coriander if using.
This soup is gorgeous, and it makes a very generous portion size. Although it needs a few ingredients, some you can buy and keep like the dried lime leaves, fish sauce etc.
