spicy-mixed-vegetable-soup-prawns

Spicy Mixed Vegetable Soup with Prawns (Kaeng Liang)

Total time: 25 minutes

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

200g - Prawns, peeled and deveined

1 cup - Baby corns, cut into 1-inch pieces

200g - Snake gourds, cut into bite-size pieces

1 cup - Pumpkin, raw, cut into bite-size pieces

200g - Oyster mushrooms, raw, torn into bite-sized pieces

1 cup - Thai lemon basil

1 tb - Black peppercorns

12 - Shallots, raw

½ tsp - Shrimp paste

1 ½ tb - Dried shrimps

3 - Red chilies, raw

½ tsp - Fish sauce

4 cups - Water

UTENSILS

Pot, Mortar and pestle, Chopping board, Knife

INSTRUCTIONS

1. Add the black peppercorns, shallots, shrimp paste and dried shrimps to a mortar and pound until well blended.

2. In a pot, add 4 cups of water. Bring the water to a boil. Add the pounded mixture and stir to dissolve.

3. Add the baby corns, snake gourds, pumpkin and oyster mushrooms to the pot. Bring it to a boil again. Simmer for 10 minutes until the pumpkin is tender.

4. Add the fish sauce and prawns. Cook for 30 seconds.

5. Turn off the heat and stir in the Thai lemon basil.

6. Served with hot brown rice.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 363g

Energy (kcal)

104.8

Carbs (g)

7.8

Proteins (g)

15.2

Fats (g)

1.6

Fibre (g)

5.0