| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Servings |
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Ingredients
- 4 cups vegetable stock
- 2 cm thumb fresh ginger crushed
- 12 frozen prawn wontons
- 1/2 lemon juiced
- 1 cup baby spinch
- 1 spring onion
- 2 tsp chilli sauce
Ingredients
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Instructions
- In a medium saucepan add garlic, ginger and stock. Cover and bring to the boil.
- Add wontons and cook for a few minutes until they float.
- Take off the heat and add lemon juice and baby spinach.
- Divide between two bowls and top with spring onion and chilli sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Recipe Notes
252 calories per serve