Quick Thai-style prawn zoodle soup
12 Ingredients
1.75L (7 cups) gluten-free Massel Stock Chicken Style
11 ⁄2 tbsp gluten-free tom yum paste
2 fresh kaffir lime leaves
2cm-piece fresh ginger, peeled, thinly sliced
2 carrots, peeled, halved lengthways, thinly sliced diagonally
150g snow peas, trimmed, halved crossways
16 green prawns, peeled, deveined, tails intact
500g bought zucchini noodles
2 tbsp fresh lime juice
2 tbsp fish sauce
Fresh coriander leaves to serve
Lime wedges, to serve
3 Method Steps
Step 1
Combine the stock, tom yum paste, kaffir lime leaves and ginger in a large saucepan. Bring to a gentle boil over medium heat.
Step 2
Add the carrot and cook for 5 minutes then add the snow peas and prawns. Cook for 2 minutes or until the prawns change colour. Add the zucchini noodles, lime juice and fish sauce. Cook for 1 minute or until the zucchini softens slightly. Read More…
