• 1 small stick of lemongrass
  • ½ teaspoon turmeric
  • 1 small quantity of fresh ginger
  • 2 small kefir lime leaves
  • 260 ml fish stock
  • ¼ teaspoon xylitol
  • Juice ½ lemon
  • 100 grams prawns
  • garnish of chilli, spring onions and coriander


In mortar and pestle bash together lemon grass, ginger and lime leaves.

Place in a pot with the stock, bring to the boil and simmer for 10 minutes.

Add xylitol and lime juice to taste.

Add prawns and cook for 1 minute.

Remove prawns, add to the bowl, pour over broth and garnish.

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