BUN RIEU (Thai soup)

BUN RIEU (Thai soup)
 

Serves four people
3 PP per portion 1pp on F & H

Low fat spray
8 spring onions, including green tops, thinly sliced
1 ½ “piece of root ginger, grated
3 cloves of garlic, crushed
1 red chilli, de seeded and finely chopped
1 green chilli, de seeded and finely chopped
200g raw prawns
6 crab sticks, chopped
6 tomatoes, chopped
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon salt (or to taste)
  700ml water

1 chicken Oxo
60g rice noodles
½ Romaine lettuce, finely shredded
150g bean sprouts
2 tablespoons tomato puree
2 tablespoon lemon juice
4 large mushrooms, cleaned and sliced thinly
4 Jalapenos, thinly sliced

  1. Spray a saucepan with low fat spray, sauté the onions, garlic, chilies and ginger in the hot oil until soft. Add the mushrooms and sauté for 5 minutes.
  2. Meanwhile cook noodles.
  3. Add the prawns, tomatoes, fish sauce, sugar, lemon juice and salt to the pan with the onions.
  4. Pour in the hot stock, bring to a boil and add chopped crab sticks and then simmer for about 30 minutes.
  5. Take four large bowls and divide the cooked noodles equally between the dishes.

  6. Ladle the hot soup over the noodles, and top each bowl with a mixture of the shredded lettuce, Jalapenos and the bean sprouts.