This high protein soup is packed with rice noodles, bean sprouts and juicy king prawns in a spicy, coconut sauce.
I am always looking for ways to make new high protein soups, and this one is a belter! It’s a twist on the popular laksa soup, with fewer calories. Extremely easy to make, this is definitely a top pick for the weekend’s prep work. You can then take the soup to work with you and it’s tasty whether it’s hot or cold.
Serves: 2
INGREDIENTS
- 500g rice noodles
- 8-10 sprays light cooking oil
- 2 garlic cloves, finely chopped
- 340g raw king prawns, peeled and deveined
- 500ml boiling chicken stock
- 3 tbsp laksa paste
- 1 x 400ml tin light coconut milk
- handful of beansprouts
- 2 tsbsp fresh coriander, roughly chopped
- 1 red chilli, finely chopped
METHOD
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Place the rice noodles in a bowl of boiling water and leave them to soften.
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Heat a pan over a medium heat and spray with cooking oil. Add the garlic and prawns and cook for 2 minutes.
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Add the stock, laksa paste and coconut milk and bring to a simmer.
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