Vegetarian Foodservice Recipe: Lemongrass Soup with Crispy Prawn-Style Pieces
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
Here’s one of our most popular recipes, Lemongrass Soup with Crispy Prawn-Style Pieces.
Prep time: 15 minutes,
Cook time: 25 minutes
Serves 2-4
Ingredients
- 1 pack Fry’s Crispy Prawn-Style Pieces
- 1 tsp coconut oil
- 1 can coconut milk, full fat
- 3 cups water
- 2 tbsp vegetable stock
- 1 onion, diced
- 1/2 bunch spring onions
- 4 cloves garlic, minced 1 large thumb of ginger, peeled and finely diced
- ¼ cup tamari
- 2 carrots, peeled and chopped into coins
- 10 mushrooms, sliced
- 2 red bell peppers, sliced
- 1 stalk lemongrass, leave whole but use the back of your knife to crush several times helping to release the flavour
- 1 Handful of diced coriander
- 1 lime
Method
- Heat coconut oil in a pot over a medium heat.
- Dice the onion, garlic and spring onion then add to pot.
- Add the lemongrass stalk, diced ginger and chopped carrots and cook until soft.
- Once fragrant add the water, coconut milk, tamari, vegetable stock, red peppers and mushrooms then bring to a boil.
- Once boiling reduce to simmer for 15-20 minutes.
- Cook Fry’s Crispy Prawn-Style Pieces according to he pack instructions and either add to the soupwhen serving or serve on the side for dipping.
- Remember to remove your lemongrass stalk before serving.
- Add more Tamari or salt as desired and serve with a wedge of lime, diced spring onion, diced coriander and shredded carrot
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