Asian Prawn and Noodle Soup

    Asian Prawn and Noodle Soup

    Recipe photo: 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.

    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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    Reviews in English (67)


    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)


    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)


    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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