Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2
1 tsp tomato purée
1 star anise, squashed (or 1/4 tsp ground anise)
little bunch (10g) parsley, stalks finely cleaved
little bunch (1og) coriander, stalks finely cleaved
juice of 1/2 lime
500ml chicken stock, new or made with 1 solid shape
1/2 carrot, stripped and cut into matchsticks
50g broccoli, cut into little florets
50g beansprouts
100 g crude tiger prawns
100 g firm tofu, slashed
50g rice noodles, cooked according to parcel directions
50g cooked water chestnuts, depleted
20g sushi ginger, slashed
1 tbsp. great quality miso glue

  1. Spot the tomato purée, star anise, parsley stalks, coriander stalks, lime
    juice and chicken stock in an enormous container and bring to a stew for
    10 minutes.
  2. Include the carrot, broccoli, prawns, tofu, noodles and water chestnuts
    and stew tenderly until the prawns are cooked through.
  3. Expel from the warmth and mix in the sushi ginger and miso glue.
    Serve and sprinklewith the parsley and coriander leaves.
    NUTRITION: Calories 434 Fat 2 g Carbohydrates 12 g Protein 12 g Fiber 0
    g Smart Points: 6