Asian Prawn and Noodle Soup

    (83)
    30 mins

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


    71 people made this

    Ingredients
    Serves: 6 

    • 2 teaspoons (10ml) vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon finely grated fresh ginger
    • 1 pinch dried crushed chillies
    • 2 litres (7 1/2 cups) chicken stock
    • 125g diagonally sliced carrots
    • 125g diagonally sliced celery
    • 125g snow peas
    • 370g raw prawns, peeled and deveined
    • 125g rice noodles
    • 2 tablespoons (30ml) soya sauce
    • 1/4 teaspoon white pepper

    Directions
    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.
    2. Pour in stock, carrots and celery and bring to the boil.
    3. Reduce heat, cover and simmer 5 minutes. Stir in snow peas and prawns.
    4. Cover and cook 3 minutes.
    5. Break noodles into 5cm pieces and add to soup.
    6. Cover and cook 3 minutes or until vegetables are tender and prawns are pink. Stir in soya sauce and pepper and serve.

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    Reviews and ratings
    Global ratings:
    (83)

    Reviews in English (69)

    by
    41

    I have four children and they like different foods.One likes everything,another likes almost nothing,the last two only likes pizza & hamburgers. At last they all agree on this recipe.It is incredible,the ease of making it.And the flavor is delicious.I would reccomend this recipe to anyone who wants a change of traditional soups.  -  27 Jul 2001  (Review from Allrecipes US | Canada)

    by
    34

    This is a great soup, fantastic on cold nights. Since there are only two of us, I place our servings in a smaller pot and cook the noodles only for those portions... keeps the noodles from turning mushy in the leftovers.  -  06 Sep 2005  (Review from Allrecipes US | Canada)

    by
    27

    This soup was delightful, with delicate flavors. It was easy, and fairly quick to make (I cut up all the veggies ahead of time). I added some wine (about 1/2 cup), 2 tbs of rice vinegar for a slight sour kick, and some chopped cilantro for added flavor.  -  31 Jan 2004  (Review from Allrecipes US | Canada)

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