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Vietnamese prawn, rice & dill soup
- 75g basmati rice
- 750ml chicken stock
- 2 tbsp fish sauce
- 1 thumb-sized piece ginger , peeled and shredded
- 1 lime , juiced
- 3 plum tomatoes , seeded and diced
- 150g raw peeled prawns
- 15g dill , chopped
- few sprigs coriander , to serve (optional)
Directions:View on BBC Good Food
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