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Soup · Vietnamese

Canh Bi Do Nau Tom (Pumpkin and Prawn Soup)

30 min Serves 4 ~359 kcal/serving ~£9.50 (£2.38/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g pumpkin, peeled and cubed
  • 300 g raw king prawns, peeled and deveined
  • 2 shallots
  • 2 garlic cloves
  • 2 tbsp fish sauce
  • 2 spring onions
  • 1 fresh coriander
  • 280 g jasmine rice

Nutrition (per serving)

Calories
359 kcal
Protein
20.1 g
Carbohydrate
65.7 g
of which sugars
5.4 g
Fat
1.2 g
of which saturates
0.4 g
Fibre
2.5 g
Salt
2.13 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to the pack and keep warm.

  2. 2

    Fry the chopped shallots and garlic in a little oil in a pot for 2 minutes until fragrant.

  3. 3

    Add the pumpkin and 900ml water, bring to a simmer and cook for 12 minutes until the pumpkin is tender.

  4. 4

    Stir in the fish sauce, add the prawns and simmer for 3 minutes until pink and cooked through.

  5. 5

    Scatter with sliced spring onions and coriander and serve with the rice.

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