- 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.
Get your FREE Sample Phase 2 Recipe eBook
Plus subscribe to our newsletter