LIGHT SEAFOOD RECIPES RECIPES
SEAFOOD RECIPES - BBC GOOD FOOD
From seafood pastas and paellas, to creamy chowders and curries, our seafood recipes celebrate prawns, crab, clams, mussels and more
Provided by Good Food team
Number Of Ingredients 1
NOODLE SOUP | SEAFOOD RECIPES | JAMIE OLIVER
This easy-to-make dish is the ultimate midweek comfort food, and full of fragrant Asian flavours
Total Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Trim and finely slice the spring onions. Finely slice the lemongrass (if using), peel and finely chop the garlic and deseed and finely slice the chilli. Pick the coriander leaves.
- Bring the stock to boil in a large saucepan then reduce to a simmer.
- Separate the bok choy leaves (use other greens or frozen peas instead, if you prefer), rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic.
- Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
- Divide the vermicelli between 4 bowls and ladle over the soup.
- Scatter the chilli and coriander on top and season with soy and lime juice.
Nutrition Facts : Calories 353 calories, FatContent 1.6 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 23.6 g protein, CarbohydrateContent 60.3 g carbohydrate, SugarContent 1.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.8 g fibre
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SEAFOOD RECIPES - BBC GOOD FOOD
From seafood pastas and paellas, to creamy chowders and curries, our seafood recipes celebrate prawns, crab, clams, mussels and more
From bbcgoodfood.com
From bbcgoodfood.com
See details
NOODLE SOUP | SEAFOOD RECIPES | JAMIE OLIVER
This easy-to-make dish is the ultimate midweek comfort food, and full of fragrant Asian flavours
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving
- Trim and finely slice the spring onions. Finely slice the lemongrass (if using), peel and finely chop the garlic and deseed and finely slice the chilli. Pick the coriander leaves.
- Bring the stock to boil in a large saucepan then reduce to a simmer.
- Separate the bok choy leaves (use other greens or frozen peas instead, if you prefer), rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic.
- Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
- Divide the vermicelli between 4 bowls and ladle over the soup.
- Scatter the chilli and coriander on top and season with soy and lime juice.
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