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Chilli Prawn Soup

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Preparation Time: 10 minutes
Cooking time: 15 minutes
Energy level per serving: 36.25 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 6006 times

Ingredients:

Metric Imperial

1 tbsp(s) stir-fry or vegetable oil

1 bunch(es) spring onions, or 1 large onion, finely sliced

1 red pepper, deseeded & finely sliced

1 yellow pepper, deseeded & finely sliced

2 chicken stock cubes dissolved in 1 litre hot water

2.5 tsp(s) chilli sauce

1 tsp(s) Chinese 5-spice powder

50 gm(s) thread egg noodles

100 gm(s) prawns, defrosted if frozen

salt & black pepper

Weightwatchers recipe - 1.5 points per serving.

Posted by: Sarah Scott on 10 June 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Heat the oil in a large saucepan and add the spring onions and peppers. Stir-fry for 2-3 minutes.
Add the stock, chilli sauce, Chinese 5-spice powder and noodles. Bring to the boil, then simmer for 5 minutes, until the noodles are tender. Add the prawns and cook for 2 minutes, then season with salt and pepper. Ladle into warmed bowls and serve at once.

Variation 1: add marinated tofu instead of prawns and use vegetable stock cubes for a veggie version. The points per serving will be the same.

Variation 2: try using 50g rice or small pasta shapes instead of noodles. The points per serving will be the same.