Spanish Prawn Noodle Soup

Spanish Prawn Noodle Soup

This is a lovely soup which combines the tastes of Spain with a touch of Asia. A clean tasting soup with a hint of heat making it a great winter warmer.

CAL P/SERVE
342
kJ P/SERVE
1430
FAT P/SERVE
11.2g
CARBS P/SERVE
33.3g
PROTEIN P/SERVE
21.8g
SUGAR P/SERVE
4.3g
SODIUM P/SERVE
1120g
FAT
%
1.5%
ENERGY RDI%
16.4%

We have used frozen raw prawns with the tails on as these are readily available in all supermarkets however it is always best to use fresh if you have access to these. 

This recipe is low sugar, low fat and high protein.

Ingredients

  • 50g rice noodles, vermicelli
  • 4 cups hot chicken stock, Massel
  • ½ onion, diced
  • 20g chorizo, sliced finely
  • ¼ red capsicum, chopped
  • 2-3 strands saffron
  • 50g mushrooms, sliced
  • 3 tsp. olive oil
  • 2 cloves garlic, crushed
  • Pinch chilli flakes
  • 10 (130g) medium raw prawns, tails on
  • ½ cup canned chickpeas, drained and rinsed
  • Sprinkle smoked paprika

Method

  1. Heat a medium pot with 1 tsp. olive oil and sauté onion and capsicum for a few minutes. Add chorizo, continuing to sauté until cooked. Sprinkle a little smoked paprika, stirring, and then add the hot chicken stock, chickpeas and saffron, turning heat down to a simmer.
  2. Meanwhile in a small non-stick frypan add 1 tsp. olive oil and sauté sliced mushrooms, season with pinch of chilli flakes, salt and pepper, and sprinkle a tiny bit more of smoked paprika. Once cooked add to pot. Wipe pan with paper towel and add 1 tsp. olive oil. Cook prawns on high heat for 2 minutes, then add the garlic, stirring a further minute then add to pot.
  3. Add to the soup whilst simmering the rice noodles, which will take approx 4-5 minutes to soften. Serve into 2 bowls with a squeeze of lime if you like.

Nutrition Table

Servings: 2 Serving size:731g
Average Serve Average 100g
Energy 1430 kJ 196 kJ
  342 Cal 47 Cal
Protein 21.8 g 3 g
Fat, total 11.2 g 1.5 g
- saturated 2.4 g 0.3 g
Carbohydrate 33.3 g 4.6 g
- sugars 4.3 g 0.6 g
Sodium 1120 mg 153 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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