This is a light and easy-to-make soup that’s perfect for the warmer months. If you’re not a fan of prawns, you can substitute them for fresh white fish which is just as delicious.
Serves: 4
DF, GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1.5L fish (or chicken) stock
- 2 kaffir lime leaves
- 5cm ginger, sliced
- 1 clove garlic, sliced
- 2 tbsp fish sauce
- 1 lime, juiced
- 1 bunch baby bok choy, washed well
- 180g buckwheat soba noodles
- Dumplings
- 200g raw prawn (flesh)
- ½ lime, zest
- 2 spring onions, roughly chopped
- 3 tbsp roughly chopped coriander leaves
- 2 tsp tapioca flour
- Garnish
- 2 spring onions, white part finely sliced
- Coriander leaves, picked off the stems
- 1 red chilli, sliced (optional)
Method
- In a medium-sized pot, bring the stock, kaffir lime leaves, ginger, garlic and fish sauce to the boil. After 1 min remove from the heat, cover with a lid and allow the flavours to infuse.
- To make the dumplings, add all the ingredients to a food processor and blend to a rough paste. Form into golf ball sized balls.
- Bring a pot of water to the boil and add the soba noodles. Boil until they are just cooked, strain and divide between four bowls.
- Strain the solids from the stock and reheat it to simmer. Add the dumplings and cook for 2-3 mins or until they feel just firm. Remove them from the stock and divide between the serving bowls.
- Add the bok choy to the stock and blanch that for 1-2 mins or until it starts to wilt. Mix in the lime juice. Divide the bok choy and the stock between the bowls.
- Garnish and enjoy immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
