Asian Prawn Noodle Broth

This yummy dish is so warming and filling - perfect for wintery evenings when you still want to feel a bit virtuous!

Ingredients:

•1 tablespoon mixed seeds (pumpkin, poppy, sun flower)

•1 quart vegetable stock

1/2 can low fat coconut milk

•1 packet of king prawns, preferably raw

•2 teaspoons thai five-spice powder

•sea salt and freshly ground black pepper

•a thumb-sized piece of fresh root ginger

•olive oil

•½ to 1 fresh red chili, to your taste

•4 ounces rice sticks or vermicelli

•a handful of snow peas

•6 thin asparagus spears or 4 regular-sized spears

•6 fresh baby corn or 1/2 cup fresh corn kernels

•soy sauce

•juice of 1 lime

•a small handful of spinach leaves

Fresh coriander

preparation

1. Put a medium frying pan or wok on a high heat and add the seeds to it straight away, while it’s heating up.

2. Put a large saucepan on a high heat. Fill the saucepan with the veggie stock, heat until very hot, and put a lid on it.

3. Toss the seeds around until heated through nicely — this will take a couple of minutes.

4. While this is happening put the prawns into a bowl. Sprinkle the prawns with the five-spice powder and a good pinch of salt and pepper and stir.

5. When the seeds are done, transfer them to a plate.

6. Put the empty pan back on a high heat. Add a little olive oil to your hot pan with your prawns and cook for 3-5 minutes, until golden, tossing and turning every now and again.

7. Peel and finely slice your ginger and slice your chili.

8. Take the lid off the pan with the stock and add half the chili, all the ginger, your rice sticks (or vermicelli), snow peas, asparagus, and corn, with 2 tablespoons of soy sauce & the coconut milk. Bring to a boil and cook for 2 to 3 minutes, stirring. Halve the lime and squeeze in the juice. 

  

9. To serve, divide the spinach leaves between your bowls and pour over the broth, rice sticks (or vermicelli), and vegetables. Divide the prawns over and scatter with the toasted seeds, coriander leaves and remaining chili.