Ingredients

500ml vegetable stock or chicken stock

a small chunk root ginger (peeled and thinly sliced)

1 tbsp rice wine or dry sherry

200g mixed vegetables (such as mange tout , sugar snaps, baby corn, green beans, baby carrots)

10-12 large raw prawns (peeled)

a small handful of coriander and mint leaves

soy sauce for seasoning

Preparation

  1. Put the stock, ginger and rice wine or sherry in a pan and bring to a simmer. Cook the veg in the broth until just tender.

  2. Add the prawns and cook until pink. Divide between 2 bowls, scatter with the herbs and season with soy sauce. Per serving

126 kcalories, protein 22g, carbohydrate 6.1g, fat 1.1 g, saturated fat 0.2g, fibre 1.7g, salt 2.26g