Name: Fish broth with lemongrass and jumbo prawns
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1.5 litre vegetable stock; 450 gram large prawns, shells on (such as tiger prawns); 1 red chilli, cut in half; 2 stalks lemongrass, sliced; 1 tablespoon peeled and grated ginger; 4.5 clove garlic, peeled and sliced; 100 gram green beans, sliced on an angle; 80 gram bean sprouts; 200 gram baby spinach; juice 2 limes; 2 tablespoon fish sauce; 1 tablespoon sesame oil

Fish broth with lemongrass and jumbo prawns

Filled with wholesome jumbo prawns and green vegetables, this fish broth with lemongrass and jumbo prawns is a complete meal in a bowl.

Ingredients

1.5 litre vegetable stock

450 gram large prawns, shells on (such as tiger prawns)

1 red chilli, cut in half

2 stalks lemongrass, sliced

1 tablespoon peeled and grated ginger

4.5 clove garlic, peeled and sliced

100 gram green beans, sliced on an angle

80 gram bean sprouts

200 gram baby spinach

juice 2 limes

2 tablespoon fish sauce

1 tablespoon sesame oil

Method

1.Put vegetable stock in a large saucepan. Shell the prawns and add heads and shells to the stock. Bring to the boil, then turn down to a simmer. Add chilli, lemongrass, ginger and garlic and cook for 25 minutes on low heat.

2.Pour broth through a fine sieve into another pot. Bring back to the boil, turn down to a simmer, then add the prawns, green beans and beansprouts and cook for 1 minute. Remove from heat and stir in baby spinach. Season with lime juice and fish sauce. Ladle into bowls and serve with a drizzle of sesame oil.

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Ingredients

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