ASIAN-STYLE COMBINATION NOODLE SOUP

INGREDIENTS:
120g thin egg noodles
4 medium (85g) uncooked prawns
1 liter (4 cups) fish stock
2 stems fresh lemon grass
4 star anise
160g skinless chicken breast fillet, sliced
1 small (70g) carrot, sliced
2 green shallots, sliced
1 baby (150g) bok choy,sliced
1/2 cup (40g) bean sprouts
1/3 cup chopped fresh coriander
1 teaspoon tamarind sauce
1 teaspoon fish sauce
2 small fresh red chillies, chopped

METHOD:
Add noodles to large pan of boiling water, boil uncovered, about 2 minutes or until tender, rinse under cold water, drain.
Shell and devein prawns,leaving tails intact.
Combine stock, lemon grass and star anise in pan, stir over heat until boiling.
Add chicken, cook until tender, remove from pan.
Add prawns to pan, simmer uncovered, until prawns are tender, remove from pan.
Strain stock through fine sieve, return to pan, discard lemon grass and star anise.
Add carrots to pan, simmer uncovered, 2 minutes.
Stir in remaining ingredients, bring to boil.
Divide noodles, chicken and prawns between 4 serving bowls, pour over stock mixture.


Serves 4.
Per serve: 2.5g fat.
Calories: 182.
Suitable if you have diabetes.