Hot and sour soup (High blood pressure) Print E-mail
Nutritional values: Image
Kcals 134 (563Kj);
fat 1g;
saturated fat 0.2g;
sodium 528mg;
fibre 2g

Preparation time: 10 minutes, plus making the stock

Cooking time: 10 minutes

4 lime leaves
4 slices of fresh root ginger
1 red chilli, deseeded and sliced
1 lemongrass stalk
125 g (4oz) mushrooms, sliced
100g (31⁄2oz) rice noodles
75 g (3oz) baby spinach
125 g (4oz) cooked peeled tiger prawns
2 tbsp lemon juice freshly ground black pepper

Fish stock
25g (1oz) unsalted butter
3 shallots, roughly chopped
1 small leek, roughly chopped
1 celery stick, chopped
1kg (2lb) white fish bones and trimmings
150ml (1⁄4 pint) dry white wine
several parsley stalks
1⁄2 lemon, sliced
1 teaspoon black peppercorns
1.2 litres (2 pints) cold water

First make the stock.
Melt the butter in a large, heavybased saucepan, add the vegetables and fry gently for 5 minutes to soften slightly, without browning.
Add the fish bones and trimmings, wine, parsley, lemon slices, peppercorns and water and bring slowly to the boil.

Reduce the heat and simmer for 20 minutes, skimming occasionally.
Strain the stock and leave to cool, then chill.
Remove any fat from the surface before using.

Put the stock, lime leaves, fresh root ginger, chilli and lemongrass in a large saucepan. Cover and bring to the boil.
Add the mushrooms and simmer for 2 minutes.
Break the noodles into short lengths, drop into the soup and simmer for 3 minutes.

Add the baby spinach and prawns and simmer for 2 minutes until the prawns are heated through.
Add the lemon juice.
Remove and discard the lemongrass stalk and season with black pepper before serving.

Serves 4

Nutritional tip

Rinse cooked prawns thoroughly to reduce their salt content. Vegetable stock can also be used in this recipe: you will need 1.2 litres (2 pints). Always look for low-sodium stock when shopping or make your own.
 
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