Thai Style Prawn (Shrimp) and Avocado Noodle Bowls
Weight Watchers:
Servings: 4
Calories: 269kcal
Author: Karina - Cafe Delites
- 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)
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).
Calories: 269kcal | Carbohydrates: 13.5g | Protein: 22.4g | Fat: 12.2g | Fiber: 6g