Ice Plant & Prawn Lemongrass Broth
Crystal-textured Aeroveg Ice Plant meets fresh prawns in a fragrant lemongrass broth — clean, bright, and ready in 25 minutes.
Aeroveg Ice Plant is unlike anything else in the greens aisle. Its leaves are covered in tiny glistening vesicles that give it a natural salinity and a satisfying crunch — even after a moment in hot broth. Here, those qualities shine in a silky lemongrass and ginger soup that lets the Ice Plant do the talking, while fresh prawns bring sweetness and body.
Method
- Build the broth. Add stock, lemongrass, ginger, garlic, and shallot to a medium pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to infuse.
- Season. Remove the lemongrass, ginger, garlic, and shallot. Stir in fish sauce, soy sauce, and a pinch of white pepper. Taste and adjust — the broth should be savoury and fragrant.
- Cook the prawns. Return the broth to a gentle simmer. Add the prawns and cook for 2–3 minutes until just pink and curled.
- Add the Ice Plant. Turn off the heat and add the Aeroveg Ice Plant directly to the pot. Stir gently — the residual heat is enough. It should remain bright and slightly crisp.
- Finish and serve. Drizzle with sesame oil. Ladle into bowls and top with sliced chilli if using. Serve immediately.
Aeroveg Tip: Ice Plant holds its crunch best when added off the heat. Overcooking softens those distinctive vesicles and mutes the natural salinity that makes this green so special — a brief wilt in residual heat is all it needs.