CookEat Recipe
Prawn and Rice Soup with Choy
Rice and cooked lentils simmer with garlic, onion and light soy sauce. Choy and prawns are added near the end of cooking.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Use 120 g cooked, drained lentils and raw peeled, deveined prawns, thawed if frozen. Rinse the choy, separate sliced stalks from leaves and chop the onion and garlic. Clean hands and equipment after handling raw prawns.
Step 2
Heat the olive oil in a 4 litre saucepan over medium heat. Cook the onion for 5 minutes and garlic for 30 seconds. Add the rice, soy sauce and 1600 ml water once.
Step 3
Bring to a boil, partially cover and simmer for 12 minutes. Add the lentils and choy stalks and simmer for 3 minutes.
Step 4
Add the prawns and choy leaves and simmer for about 3–5 minutes, until the rice is tender and the centres of the prawns reach 74°C on a clean digital thermometer. Serve hot.
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Cooked 2 times