Prawn and mussel soup with rice noodles

    45 min

    In this easy Chinese noodle soup, mussels and prawns are simmered in a tomato-based broth with a little sourness from sauerkraut. A big hit with seafood fans.

    2 people made this

    Serves: 2 

    • 100g mussels
    • 100g rice noodles
    • 1L water
    • 1 tablespoon sauerkraut
    • 50g onion, diced
    • 1 tomato, diced
    • 2 tablespoons passata or tomato puree
    • 2 teaspoons chilli oil
    • 1 teaspoon sliced garlic
    • 1/2 teaspoon salt
    • 60g prawns, peeled and deveined
    • 1 tablespoon parsley, chopped

    Prep:10min  ›  Cook:15min  ›  Extra time:20min  ›  Ready in:45min 

    1. Soak the mussels in cold salted water for 20 minutes. Meanwhile, blanch the rice noodles in boiling water, drain and rinse with cold water.
    2. Bring 1L water to the boil. Add sauerkraut, onion, tomato, passata or tomato puree, chilli oil, garlic and 1/2 teaspoon salt. Simmer 10 minutes.
    3. Add mussels and simmer 1 minute. Add prawns and cook until just pink. Add the rice noodles, mix well then serve, sprinkled with parsley.

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