Prawn Noodle Soup

    30 minutes

    Snow peas, prawns and noodles make this soup bright and flavourful, but if you want a little extra brightness add a dash of sake before serving.

    80 people made this

    Serves: 6 

    • 2 teaspoons vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon finely grated fresh ginger
    • 1 pinch chilli flakes
    • 7 1/2 cups chicken stock
    • 125g diagonally sliced carrots
    • 125g diagonally sliced celery
    • 125g snow peas
    • 370g raw prawns, peeled and deveined
    • 125g rice noodles
    • 2 tablespoons soy sauce
    • 1/4 teaspoon white pepper

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large saucepan over medium heat cook onion, garlic, ginger and chilli flakes 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 snow peas and prawns. Cover and cook 3 minutes.
    2. Break noodles into 5cm pieces and add to soup. Cover and cook 3 minutes or until vegetables are tender and prawns are pink. Stir in soy sauce and pepper and serve.

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    Reviews in English (75)


    Used different ingredients. This soup was delightful, with delicate flavours. 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 coriander for added flavour.  -  29 Sep 2008


    We love this soup! Even my young daughter eats this. I use pre-cooked frozen prawn because I always have it on hand.  -  29 Sep 2008


    Nice & easy meal. I added chicken aswell as prawns (because one of my daughters wont eat prawns ever since shes seen one with the head on!). Everyone loved it. Will be making again  -  14 May 2010