Prawn, Lime and Coriander Dumpling Soup
By OcadoLife
Published on 23 December 2024
“This healthy fragrant Prawn, Lime and Coriander Dumpling Soup feels like a ray of sunshine in gloomy January,” says Celebrity MasterChef winner and OcadoLife regular Lisa Faulkner. “It’s low in saturated fat, and great value too.” This is a high-protein recipe.Time and servings
45 minsTotal time
Serves 6169 kcal/serving
15 minsPrep time
30 minsCooking time
Ingredients
- 1 litre low-salt vegetable stock (or fish stock)
- 2 tbsp palm sugar (or soft light brown sugar)
- 2 lemongrass stalks, pounded
- 1 tbsp fish sauce, plus extra to taste
- 3 dried lime leaves
- 1 (5 cm) piece ginger, finely chopped or grated
- 3 red chillies, sliced at an angle
- 1 (25g) bunch coriander, leaves picked and chopped, stalks tied
- 12 vegetable (or prawn) frozen gyoza dumplings
- 80g sugar snap peas, halved
- 4 pak choi, sliced
- 2 tbsp vegetable oil
- 200g raw peeled king prawns, defrosted if frozen
- 2 garlic cloves, sliced
- 2 tbsp lime pickle
- 1 lime, juiced
- 2 salad onions, sliced at an angle
Method
Step 1
To make the broth, add the stock, sugar, lemongrass stalks, fish sauce, lime leaves, ginger, one-third of the sliced red chilli and the coriander stalks to a pan; bring to the boil. Cook gently for 20 mins, then remove the coriander stalks and the lemongrass.Step 2
Add the dumplings and bring back to a simmer; cook for 6 mins or until they float. After 3 mins, add the sugar snaps and pak choi.Step 3
Meanwhile, heat the oil in a wok to medium. Add the prawns and garlic; season. Stir-fry until they turn pink. Cook for 2 mins more.Step 4
Divide the prawns and broth between bowls. Stir through the lime pickle and lime juice. Top with salad onions, coriander leaves and remaining sliced chilli.