Asian Prawn and Noodle Soup

Asian Prawn and Noodle Soup


73 people made this

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

Lindsay Perejma

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

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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