Soups are fantastic for filling you up, though they should be tasty and full of interesting textures - like this one!
Serves 4
Per serving:
128kcals
2g fat (of which 0.5g is saturated)
Mist a wok or large saucepan with low fat cooking spray and stir-fry the spring onions and garlic for 1-2 minutes.
Add the carrot, green beans, mangetout or sugar snaps and chilli. Stir and cook for another 2 minutes.
Pour in the stock and add the Chinese five-spice powder. Bring up to the boil, then reduce the heat.
Add the noodles and cook for 5 minutes.
Finally, add the pak choi and prawns and cook for 2-3 minutes. Check the seasoning, adding salt and pepper if needed. Serve, garnished with snipped fresh chives.
Take a portion of this soup to work for your packed lunch to re-heat in the microwave, transporting it in a plastic box with a tight-fitting lid. Alternatively, take it in a wide-necked flask.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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Download an easy step-by-step copy of this recipe
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