King Prawn Noodle and Lemongrass Broth

Makes 6 servings

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1 large red onion

2 thumb-size pieces of ginger, peeled and sliced into matchsticks

2-3 garlic cloves

2 stalks of lemongrass, pounded with a rolling pin to release flavors, and cut into 2-inch segments

2 teaspoons olive oil

5 cups vegetable or chicken stock

1/2 pound rice noodles

1 to 11/2 pounds jumbo shrimp or prawns, shelled and deveined

2 tablespoons tamari

Juice of ½ lime

1 tablespoon chili sauce

1/2 cup of fresh coriander, chopped, and more for garnish

4 scallions, thinly sliced, reserving some for garnish

Salt, pepper to taste

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1. In large, heavy soup pot, heat olive oil and add onion, ginger, garlic, and lemongrass, plus a splash of water, and sauté until onions are translucent.

2. Add stock and bring to boil. Add noodles and cook until they are soft, (see package for timing.)

3. Add shrimp, tamari, lime, chili sauce, coriander, and scallions and cook until shrimp are tender, about 5 minutes. Adjust salt and pepper levels to taste.

4. Remove lemongrass stalks before serving. Serve with a garnish of additional chopped coriander and scallions. - From The Detox Kitchen Bible

Per serving: 208 calories; 23 grams protein; 18 grams carbohydrates; 2 grams sugar; 4 grams fat; 159 milligrams cholesterol; 1,232 milligrams sodium; 2 grams dietary fiber.EndText