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Thai Style Prawn (Shrimp) and Avocado Noodle Bowls

Weight Watchers:
Servings: 4
Calories: 269kcal
Author: Karina - Cafe Delites

Ingredients

  • 500 g raw frozen prawns , no shells and deveined, defrosted
  • 1 tablespoon coconut oil
  • 2 cups water with 1 tablespoon vegetable stock powder (or 2 cups any stock)
  • 2 cups reduced-fat (light) coconut milk
  • 2 baby bok toy cabbage bunches , cut into quarters
  • 2 spring onions , sliced
  • 4 Kaffir lime leaves
  • 1 lemongrass stalk , outer layer peeled and stalk halved
  • 2 garlic cloves , finely chopped
  • 1/2 cup of coriander leaves
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 x 200g | 7.5oz packet ready-prepared rice vermicelli
  • 1 avocado , chopped
  • lime wedges to serve
  • 1/2 teaspoon crushed red chilli flakes (optional)

Instructions

  • In a large pan/skillet, pan-fry prawns in the coconut oil until they change in colour and just cooked through. Remove from pan and set aside.
  • In the same pan, bring the stock and coconut milk to boil; lower heat and reduce to a simmer. Add the bok choy with the spring onions, kaffir leaves, lemongrass and garlic. Cook for a couple of minutes until the bok choy has wilted. Stir through the soy sauce, fish sauce and coriander. Divide the prepared vermicelli between 4 bowls and pour over the soup. Scatter the avocado and coriander over the top and season with lime juice. Sprinkle with chilli flakes (optional).

Nutrition

Calories: 269kcal | Carbohydrates: 13.5g | Protein: 22.4g | Fat: 12.2g | Fiber: 6g