Asian Noodle Soup

Serves 2

Ingredients

100g vermicelli noodles

2 cups chicken stock or bone broth

1 lemongrass stalk

1 garlic clove, thinly sliced

2 spring onions, sliced

1 bunch bok choy, chopped

300g green prawns, shelled & deveined

100g asparagus, cut into 4cm lengths

1 lime, juiced

2 tsp tamari (or soy sauce)

1 tbs white miso paste, dissolved in 1 tbs boiling water

1 small red chilli, sliced

2 tbs fresh coriander, chopped

Method

1. Prepare noodles as per packet instructions.

2. In a saucepan, combine stock or bone broth, lemongrass, garlic and spring onions and bring to a gentle simmer. Add bok choy and return to the boil.

3. Add prawns and asparagus and cook for a few minutes, or until the prawns are just cooked (they will turn orange), then stir through lime juice, tamari and miso.

4. Divide noodles between two soup bowls, add soup and top with chilli and coriander to serve.

Per serve

Energy: 1651kJ (394 Cals)  Protein: 42.5g Fat: 3.6g (sat 0.9g) Carbs: 45g (sugar 2.9g) Fibre: 4.8g