I created this soup as part of my repertoire for my 5:2 diet regime – a dish that is so straight-forward it really doesn’t require much thinking about and provides me with a dinner of around 600 calories, maybe fewer. Though you might not think it by the sound of it a full portion of this soup is a pretty substantial meal.
And the beauty of this soup is that it can be vegetarian by excluding the prawns or chicken and using vegetable stock instead of chicken stock.
What you’ll need for 2 people as a first course or for a main meal for 1 person is:
- 500ml chicken or vegetable stock
- A little vegetable oil for cooking
- 1-2 cloves of garlic peeled and thinly sliced
- 1 red or green chilli chopped – I use Thai chill
- 6 to 12 large raw or cooked prawns (12 if the soup is to be shared) or 100gr – 150 gr shredded cooked chicken breast. (Thigh meat can be used too of course)
- Soy sauce (about a dessert spoonful or more to taste)
- Half a carrot peeled and diced*
- 1 -2 teaspoonfuls of Sriracha Hot Chilli Sauce (optional)**
- 2-3 Cavolo Nero leaves sliced or any other green leaves you may have to hand such as kale or Swiss Chard
- Half a pack of mixed exotic mushrooms (Eryngii, Shiitake & Oyster were in the pack I had and which can be bought from Waitrose) or any assortment of mushrooms you fancy. Slice the mushrooms.
- 1 nest of Rice Vermicelli noodles (I use the Thai Taste brand)
- Handful of coriander or chives chopped for garnish if liked.
*You may like to substitute the carrot with fennel or celery
**When I made this a few days ago I decided to add a bit more zip to the broth by adding a teaspoon or two of the Sriracha Chilli Sauce and it was even more delicious but do take care, the Thai chilli is heat enough.
What you’ll need to do:
- Make up your 500ml of stock and have it to hand.
- In a saucepan (large enough to take 500ml of liquid plus the ingredients) heat a little of the vegetable oil and gently fry the garlic and chilli to release the fragrance. Try not to let the garlic brown because it will taste bitter.
- Add the chicken/vegetable stock and bring to the boil then reduce to a simmer.
- Add the soy sauce to taste. (Be careful in the amount you use due to its saltiness)
- Add the diced carrots and sliced mushrooms. Continue to simmer for 10-15 minutes to allow the vegetables to cook.
- Add the prawns or chicken if using. (If using raw prawns they will turn pink when cooked. If using cooked chicken ensure that it is heated through thoroughly)
- Add the chopped Cavolo Nero leaves
- Whilst the broth is simmering bring a small saucepan of water to boil. Once boiled turn off the heat and drop the nest of vermicelli into the hot water, place a lid of top and leave for 10 minutes or follow the recommended time on the packet. when the time is up drain the vermicelli and keep warm.
- Once the broth is ready divide the vermicelli noodles between two soup plates or bowls (or just one large bowl if it is a main mean) and ladle the soup over the noodles.
- Sprinkle the chopped coriander leaves or chives over each portion and serve.