Hot and Sour Prawn Noodle Soup

Hot and Sour Prawn Noodle Soup


23 people made this

This is a noodle soup with prawns, pineapple, soy sauce, lime and a hint of cayenne pepper. Break the noodles in half before cooking and garnish with fresh basil, if desired.

Kathleen Burton

Serves: 6 

  • 125g fine egg noodles
  • 1 tablespoon vegetable oil
  • 1/2 cup sliced fresh mushrooms
  • 2 cloves garlic, chopped
  • 1 large tomato, cut into wedges
  • 1 cup fresh pineapple chunks
  • 1 stalk celery, sliced
  • 1 1/2 tablespoons white sugar
  • 3 cups (750ml) chicken stock
  • 3 cups (750ml) water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 500g large raw prawns, peeled and deveined
  • 1/8 teaspoon cayenne pepper
  • 30g beansprouts
  • 1 spring onion, thinly sliced

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente Drain and set aside.
  2. Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar. Cook until tomatoes begin to soften.
  3. Stir in chicken stock and water. Bring to the boil, reduce heat, stir in lime juice and soy sauce and simmer for 5 minutes.
  4. Add prawns and cayenne pepper, simmer further 3 minutes until prawns turn pink. Stir in bean sprouts, spring onion and reserved noodles. Heat through and serve.

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