Prawn Noodle Soup

Prawn Noodle Soup


73 people made this

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.

Lindsay Perejma

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 (6)


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

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


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

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