Asian Prawn and Noodle Soup

    (84)
    30 mins

    Colourful, flavourful, easy to make noodle soup with sea food and sweet peas, typical of South East Asian countries.


    73 people made this

    Ingredients
    Serves: 6 

    • 1 tsp vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 1 pinch dried crushed chillies
    • 2L chicken stock
    • 100g diagonally sliced carrots
    • 100g diagonally sliced celery
    • 100g sweet peas
    • 350g fresh prawns, peeled and deveined
    • 100g rice noodles
    • 2 tablespoons soy sauce
    • 1/4 teaspoon white pepper

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

    1. In a large pan, 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 peas and prawns, cover and cook 3 minutes.
    2. Break noodles into 2 inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and prawns are pink. Stir in soy sauce, pepper and serve.

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    Reviews and Ratings
    Global ratings:
    (84)

    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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