Asian Prawn and Noodle Soup

    Asian Prawn and Noodle Soup


    73 people made this

    About this recipe: For extra flavour, add a splash of rice wine or sake to the soup before serving.

    Serves: 6 

    • 1 dessertspoon vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh root ginger
    • 1 pinch dried crushed chillies
    • 2L (3 pints) chicken stock
    • 100g (4 oz) diagonally sliced carrots
    • 100g (4 oz) diagonally sliced celery
    • 100g (4 oz) mange-tout
    • 350g (12 oz) fresh prawns, peeled and deveined
    • 100g (4 oz) rice noodles
    • 2 tablespoons soy sauce
    • 1/4 teaspoon white pepper

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large saucepan over medium heat cook onion, garlic, ginger and crushed chillies in oil for 2 minutes. Pour in stock, carrots and celery and bring to the boil. Reduce heat, cover and simmer 5 minutes. Stir in mange-tout and prawns, cover and cook 3 minutes.
    2. Break noodles into 4cm (2 in) pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and prawns are pink. Stir in soy sauce and pepper and serve.

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    Reviews (1)


    This soup tastes like better version of chinese instant soups we buy from supermarkets and is healthier too. I think my timing was shorter than given above, but I used pre-cooked prawns. I also cut down liquid amount to half, as I prefer more denser soups. - 27 Sep 2016

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