How To Make Thai Style Prawn and Avocado Noodle Bowls
These noodle bowls come with a flavorful broth, seasoned prawns and creamy avocado for a more savory meal! Cook this up with just a few ingredients.
Serves:
Ingredients
- 1lbfrozen raw prawns,no shells, deveined, defrosted
- 1tbspcoconut oil
- 2cupswater,with 1 tbsp vegetable stock powder, or 2 cups of any stock
- 2cupscoconut milk,reduced-fat, light
- baby bok choy,2 bunches, cut into quarters
- 2spring onions,sliced
- 4Kaffir lime leaves
- 1lemongrass stalk,outer layer peeled, stalk halved
- 2garlic cloves,finely chopped
- ½cupcoriander leaves
- 1tbspsoy sauce
- 2tspfish sauce
- 7.5ozrice vermicelli,1 packet, ready-prepared
- 1avocado,chopped
- lime wedges,to serve
- ½tspcrushed red chilli flakes,optional
Instructions
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In a large pan, pan-fry the prawns in the coconut oil until they change in colour and are just cooked through.
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Remove from pan and set aside.
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In the same pan, bring the stock and coconut milk to boil, then lower the heat and reduce to a simmer.
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Add the bok choy with the spring onions, kaffir leaves, lemongrass and garlic.
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Cook for a couple of minutes until the bok choy has wilted.
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Stir through the soy sauce, fish sauce and coriander.
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Divide the prepared vermicelli between 4 bowls, then pour over the soup.
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Scatter the avocado and coriander over the top, then season with lime juice.
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Sprinkle with chilli flakes, serve, and enjoy!
Nutrition
- Calories: 624.64kcal
- Fat: 36.50g
- Saturated Fat: 25.80g
- Trans Fat: 0.02g
- Monounsaturated Fat: 6.48g
- Polyunsaturated Fat: 1.72g
- Carbohydrates: 55.27g
- Fiber: 4.99g
- Sugar: 0.89g
- Protein: 22.86g
- Cholesterol: 142.88mg
- Sodium: 1224.56mg
- Calcium: 127.70mg
- Potassium: 751.97mg
- Iron: 5.60mg
- Vitamin A: 82.07µg
- Vitamin C: 11.61mg
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