Tom yum (hot & sour) soup with prawns
An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode
Miso brown rice & broccoli salad with fiery prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 100g brown basmati rice
- 140g ready-shelled frozen edamamebeans
- 140g broccoli(about ½ a head), broken into florets
- 1 tbsp white or brown miso paste
- ½ tsp finely grated fresh ginger
- 1 tbsp rice vinegar
- ½ tbsp clear honey
- 2 tsp sesame oil
- 2 tsp vegetable oil
- 3 garlic clovesthinly sliced
- 1 red chillithinly sliced
- 200g raw shelled prawn
- 2 spring onionsfinely sliced
- large pack corianderroughly chopped
Nutrition: per serving
- kcal304low
- fat8g
- saturates1g
- carbs35g
- sugars6g
- fibre5g
- protein21g
- salt0.6g
Method
step 1
Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well.
step 2
Meanwhile, steam the broccoli for 4-5 mins until tender. Run under very cold water, drain thoroughly and pat dry. In a small bowl, mix the miso, ginger, vinegar, honey, sesame oil and seasoning.
step 3
Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through. Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together. Spoon the spicy prawns on top, scatter over the remaining chilli and serve.
