SOUPED UP SOUPS

Filling enough for a main meal and thrifty, too!

- AMANDA JAMES

UNDER 500 CALORIES

PREP TIME: 10 MINS

COOK TIME: 25 MINS

CALS: 470

FAT: 28g 

SAT FAT: 21g

CARBS: 35g

Laksa with prawns

SERVES 6 

A ready-made paste takes the faff out of making this spicy Malaysian soup.

HOW TO DO IT

1 Heat the laksa paste in a large pan for 2 mins until fragrant. Add the fish stock, coconut milk, garlic, lemongrass, grated ginger and half the spring onions. Bring to the boil and simmer for 10-15 mins until the mixture has slightly reduced.

2 Add the noodles, bean sprouts, prawns and lime juice. Bring back to the boil and simmer for a few minutes more or until the noodles are cooked and the prawns are cooked through.

3 Serve with half an egg per bowl, coriander leaves, chilli and the remaining spring onions.

TIP

COOK THE EGGS IN SIMMERING WATER FOR 7 MINS FOR A JAMMY YOLK, OR 9 MINS IF YOU PREFER THEM TO BE HARDBOILED. IT’S VERY MUCH A MATTER OF PREFERENCE.