Squid and Prawn Broth Recipe | High Carb

Squid and Prawn Broth Recipe

Ingredients

  • 2 tbsp chicken stock
  • 1 red chilli, finely chopped
  • 1 2cm sized piece of ginger, grated
  • 2 tsp fish sauce
  • 1 tbsp tamari sauce
  • 50g Squid
  • ½ bunch coriander
  • 1 tsp coconut oil
  • 50g prawns
  • 1 tsp sesame seeds
  • 1 tbsp honey
  • 80g tenderstem broccoli
  • 80g sugar snap peas
  • 80g chicory, sliced
  • 80g bok choi, sliced
  • 20g Radish, sliced
  • 55g rice noodles (dry)
  • Juice from 2 limes

Directions

  • In a large pan place 250ml water with the chicken stock, ½ of the chilli, ½ of the ginger, the fish sauce and tamari sauce and simmer.
  • In a processor, add the remaining chilli and ginger and then add the squid and coriander (reserving a few leaves) and blend until it forms a thick paste.
  • In a deep frying pan on medium heat add the coconut oil and then spoon in the mixture in balls. Keep turning until all nicely golden and then add the prawns and sprinkle over the sesame seeds and honey and cook for a further few minutes.
  • Add the broccoli, sugar snap peas, chicory, bok choi, radish and rice noodles to the broth pan and stir. Then add the lime juice and season to taste. Cook for around 5 minutes.
  • Place the broth into a deep bowl and then place the squid balls and prawns on top and sprinkle over the remaining coriander leaves.


  • Kcal: 533
  • Protein: 37g
  • Fats: 8.7g
  • Carbs: 70g
  • Fibre: 11.2g

Specialist Areas

Weight Loss

Weight Loss

Digestive Health

Digestive Health

Injury Recovery

Injury Recovery

Irritable Bowel Syndrome

Irritable Bowel Syndrome

Type 2 Diabetes

Type 2 Diabetes

Biosignature Modulation

Biosignature Modulation