Mimi Spencer's fabulous 5:2 beach diet: Vietnamese prawn pho

By Mimi Spencer for The Mail on Sunday

Published: 23:01 GMT, 17 May 2014 | Updated: 23:02 GMT, 17 May 2014

Pho is the way to go if you want a big bolt of flavour for very few calories. Add spring vegetables of your choosing – mangetout, sugar snap peas, shredded spring cabbage, ribboned carrots, green beans, shiitake mushrooms or baby sweetcorn… As with all soups, the dish hinges on a good stock.

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SERVES 4. 48 calories per portion for the basic recipe

2 stems lemongrass, trimmed and finely chopped2 tsp fresh root ginger, grated4 kaffir lime leaves, torn1.5 litres (2½ pt) good vegetable stock1 tsp palm sugar or light soft brown sugar3 tbsp Thai fish saucejuice of a lime8 large prawns, shelled and deveined50g (2oz) bean sproutsfresh Thai basil leaves, mint, coriander and finely slicedred chilli to serveUse a pestle and mortar to grind the lemongrass, ginger and kaffir lime leaves. Add the paste to a large saucepan with stock and boil for 10 minutes. Add sugar, fish sauce and lime juice, tasting to check for balance. Cook the prawns in the broth till they are pink – 2-3 minutes. Add bean sprouts, plenty of herbs and red chilli to serve.

COUNTING ADD-ONS You can also add shirataki noodles at negligible calorie cost: cook according to packet instructions and ladle the piping hot pho on top. Remember to allow 10-15 calories for every 50g (2oz) of additional veg. 

 Soup is a great appetite suppressant because it consists of a hunger-busting combination of liquids and solids; eat it before a meal and you can lower your overall calorie intake by up to 20 per cent compared to a meal without soup. So eat soup – summer chilled or winter warm – regularly during your six-week Fast Beach Diet. A light veggie broth is an ideal way to get water and fibre into your stomach to start to signal fullness before you embark  on the meal proper. On a non-Fast Day, consider replacing your usual lunchtime sandwich with a simple soup – just doing this will eliminate ten slices of bread (and butter) from your weekly consumption. To keep the calories under control, choose veg-based broths rather than thick creamy or meaty soups, the kind you can stand your spoon up in. Me? I’m a sucker for pho, a Vietnamese broth packed with fresh herbs and chilli. Look out for it on your takeaway menu, or make your own, following the recipe, right…

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