Prawn and Crab Rice Soup Recipe
This prawn and crab rice soup is healthy and very refreshing and you can easily make at home.
Prep time: 10 minutes
Cook time: 20 minutes
Utensils:
Wok, bowls.
Serves 2
Ingredients:
7 oz./ 200 g pumpkin, peeled, cut into 1-inch sections
2 crab, rinse and drain well, chop into sections
3 prawns, rinse and drain well, peeled
1 cup long grain rice
2 garlic cloves, sliced
2 slices ginger
1 tbsp. chopped coriander
1/2-1 cup chicken stock
1 tsp. salt, or to taste
2 tbsps. vegetable oil for stir-frying
Directions:
1. Preheat a wok over high heat for 1 minute before adding 2 tbsps. vegetable oil, heat until hot, then saute ginger and garlic for about 20 seconds, or until aromatic. Add pumpkin sections and cook until soften.
2. Pour into 1/2-1 cup chicken stock into the wok in which it was cooked, add prawns, crab and 1 cup rice, cook over medium heat until the prawns are golden.
3. Scatter chopped coriander over the soup , taste and season with salt as you would, mix well.
4. Ladle into warmed bowls and serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 12.9 g |
| Total fat: 3.4 g |
| Carbohydrate: 21.1 g |
| Calories: 192.2 kcal |
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