Skinny recipe #10 Ginger Oriental Broth (with prawns)

Hello!

 

Not sure about you but some days, I just don't feel like cooking.

 

If you make sure you keep a few key ingredients in your fridge and freezer, you'll have this tasty ginger oriental broth on hand at all times :]

 

Here's how you make it!

 Serves 2
Approx. 150-200 calories per serving (woo!)
 

You will need: 



• Stock cubes x 2 - I used fish but you could use chicken or vegetable
• 1 tbsp of rice wine or dry sherry
• Ginger (thumb size piece)
• 200g of frozen vegetables (I used 130g of frozen Asian veg and 70g of green beans)
• Noodles x 2 nests
• Mushrooms x 5 (perhaps fancy Chinese ones if you have them)
• Prawns x 1 packet ready cooked (you could use uncooked but you'd need to cook them for a little longer in the broth)
• Soy sauce

Method:

• Boil some water, measure out the required amount for 1 stock cube, dissolve cube and then add to a saucepan.
• Crumble in the 2nd stock cube and add a little more water (don't measure, just use your judgement)!
• Peel and slice the ginger, then add to the saucepan.
• Add in the tbsp of rice wine or dry sherry.
• Bring to the boil and then add the noodles.
• After two minutes, add the vegetables (frozen and mushrooms)
• If your prawns are raw, add them in at the same time as the vegetables but if they're cooked, add them in a minute or so after.
• Simmer until everything is cooked (only takes a few minutes) and stir in some soy sauce to taste.
• SERVE!

This is such a quick and simple recipe. It's also healthy and you can use any ingredients you like!

You could make this to take to work or enjoy as a light dinner.

I'm tempted to try this with chicken next time :)

 

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