Asian Prawn and Noodle Soup

Asian Prawn and Noodle Soup


71 people made this

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

Lindsay Perejma

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

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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