Super Sexy Seafood Soup

Meritene Strength and Vitality Recipes

30' min
4' meals

Nutritional values:
Energy: 94 kcal / 394 kJ
Fat: 5.5g
Carbohydrates: 6.4g
Sugars: 2g
Protein: 4.5g
Salt: 278 mg

  • 65g rice noodles
  • 1 fresh red chillies
  • 0.75 litres fish or vegetable stock
  • 60g creamed coconut
  • 2 sachets of Meritene STRENGTH & VITALITY vegetable soup powder
  • 4 tablespoons lime juice
  • 3-4 kefir lime leaves (optional)
  • A handful of basil
  • A handful of mint
  • 1 tablespoons coconut oil
  • 3 cm piece fresh grated ginger
  • 1-2 large cloves garlic, finely chopped
  • 125g bean sprouts
  • 150g peeled prawns
  • A handful of fresh coriander, roughly chopped
  • Salt to taste


  1. Cook the noodles according to packet instructions. Drain and rinse under cold water, then set aside
  2. Cut the chilli in half, discard the seeds and cut into very fine strips
  3. Bring the stock to the boil then stir in the coconut cream until it’s dissolved
  4. Add the lime juice and put the saucepan to one side.
  5. Finely chop the kefir lime leaves if you’re using them (go on use them!)
  6. Divide the basil and mint between 2 of your loveliest bowls.
  7. Heat the coconut oil in a wok or large saucepan. Stir in the chopped ginger and garlic and fry for a minute. Now add the chopped lime leaves, sliced chillies and beansprouts. Stir for 1-2 mins.
  8. Now pour in hot vegetable stock, and stir in the cooked noodles. Bring the mixture up to bubbling, remove the pan from the heat and stir in the prawns. Taste and season. Set aside to cool slightly.
  9. Add the contents of two sachets of Meritene STRENGTH & VITALITY vegetable soup powder into 150ml of warm water (max 60’C) into a dish. You need to make sure to boil your kettle well in advance and leave it to cool for 20 minutes so that the water is warm but not too hot as it’s important not to destroy the nutritional properties of the product.
  10. Stir vigorously until completely dissolved then stir into the soup
  11. Finally, roughly chop the coriander leaves and add to the soup. Divide the soup between the two bowls