Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 21/12/24. See terms.
Join now
Photo of Prawn noodle soup by WW

Prawn noodle soup

3
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Perk up your tastebuds with this spicy, fragrant broth, packed with powerful ingredients that each plays a starring role in creating a symphony of taste

Ingredients

Fish stock

3 cup(s), (750ml)

Fresh lemongrass

1 piece(s), chopped coarsely

Kaffir lime leaves

4 individual, torn

Fresh ginger

20 g, sliced

Fresh red chilli

2 whole, chopped coarsely

Fish sauce

1 tbs

Raw peeled prawns

600 g, deveined, tails intact

Cooked rice noodle

300 g, (preferably flat and fresh)

Canned bamboo shoots, rinsed and drained

140 g, (225g can)

Mushrooms

100 g, (shiitake), thickly sliced

Choy sum

250 g, (1 bunch), trimmed, cut into 5cm lengths

Green shallot(s)

3 individual, thinly sliced, diagonally

Instructions

  1. Place 3 cups (750ml) water, stock, lemongrass, lime leaves, ginger, chilli and fish sauce in large saucepan. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced. Strain stock into a large saucepan. Discard solids.
  2. Add prawns, noodles, bamboo, mushrooms and choy sum to stock mixture and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until noodles are tender and prawns are just cooked through. Serve soup topped with shallots.

Notes

TIP: You can use diced firm white fish fillets or salmon instead of prawns.Fresh kaffir lime leaves are sold in punnets in the fresh produce section of most supermarkets. If unavailable, use a strip of lime rind for each leaf.

You might like

You might like