Prawn and Vermicelli Soup

Prawn and Vermicelli Soup


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This is a quick cook and light prawn soup. The prawns and main seasonings are stir fried then the stock, noodles and chilli oil added; once it is heated through it is served.


Serves: 4 

  • 15 prawns, shelled and deveined
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cornflour
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2 tablespoons finely diced garlic
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • 80g dry rice vermicelli, soaked and cut into half
  • 100ml chicken stock
  • 1 cup (250ml) water
  • 1 teaspoon chilli oil

Preparation:15min  ›  Cook:13min  ›  Extra time:10min marinating  ›  Ready in:38min 

  1. Season prawns with salt, pepper and cornflour. Let sit for 10 minutes.
  2. Heat a large frying pan with oil over high heat. Stir fry the prawns until cooked; about 3-4 minutes. Drain and set aside.
  3. Heat the same frying pan with oil over high heat. Saute the garlic until aromatic; 2-3 minutes.
  4. Add the onion and salt then cook until soft; 3-4 minutes.
  5. Stir in the prawns and mix well. Add the vermicelli, chicken stock, water and chilli oil. Heat through for 1 minutes.
  6. Adjust the seasoning accordingly and simmer for 2 minutes.

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