Chinese-Spiced Prawn & Veggie Soup
with Spring Onion
By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired Asian BBQ veggies with tasty prawn? Delish!
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
green beans
1 sprig
spring onion
1 packet
Broccoli & Carrot Mix
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
peeled prawns
(Contains Crustacean;)
pinch
chilli flakes
Not included in your delivery
olive oil
2.5 cup
boiling water
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Trim and roughly chop green beans. • Thinly slice spring onion.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook broccoli & carrot mix and green beans, tossing, until tender, 6-7 minutes. • Add Asian BBQ seasoning and ginger paste and cook, stirring, until fragrant, 1 minute. • Stir in the boiling water, oyster sauce and the vinegar and bring to the boil.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Once soup is boiling, In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season with pepper.
• Divide prawn and veggie soup between bowls. • Top with spring onion and a pinch of chilli flakes (if using) to serve. Enjoy!