Winter Ostomate Recipe | Hot & Sour Prawn Soup
Disclaimer: Please note this recipe may not be suitable for all ostomates
This week’s instalment is a refreshing Hot & Sour Prawn Soup. I personally eat a lot of Thai food because I find it healthy. I can, for the most part, stick to low fodmap and gluten-free. Best of all it does not disagree with Bertha my stoma.
I have mine with rice noodles to fill me up a bit more but it’s quite filling just the soup and prawns. I will advise that you need uncooked fresh prawns for this as pre-cooked goes rather tough and chewy in the soup and ruins the experience of a nice dish. This dish is quick and easy, in total half-hour for preparation and cooking. This dish serves two or lasts as two lunches or evening meals for me. To cater for more just double the ingredients.
- 800 ml of chicken stock
- 1/2 tsp of salt
- 2-3 Thai red chillies, If you don’t like too much heat then drop down to 1/2-1 chilli
- 1tsp of brown sugar
- 4 lime leaves
- 100 g of shiitake mushrooms (I don’t add them purely due to my stoma)
- 3 tbsp of fish sauce
- 1 lemongrass stalk finely chopped
- 150g of uncooked peeled fresh prawns
- 2 spring onions finely chopped
- lime wedges (optional)
- Coriander (optional)
- Vermicelli noodles optional
- Add the stock and all ingredients apart from the prawns, spring onions, coriander, lime wedges and noodles as this. Bring to the boil for 5-10 minutes
- Whilst the soup is boiling add vermicelli noodles to hot boiling water and leave to soak
- Add prawns to the soup and cook for a further two minutes, the prawns should be pink for serving
- Take off of the boil, drain vermicelli noodles and put into a bowl
- Ladle the soup and prawns over the noodles and add the spring onions, lime wedges and coriander to serve
Any leftover soup minus the prawns can be stored in the fridge for 3 days and reheated on the stove. Just add prawns once its back up to the boil and serve.
Please give the recipe a try and feel free to leave any feedback.
Many thanks for reading