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.
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.
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
by Brown Sugar Girl
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