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Asian Prawn and Noodle Soup


Serves: 6

    2 teaspoons (10ml) vegetable oil
    1 onion, chopped
    2 cloves garlic, crushed
    1 tablespoon finely grated fresh ginger
    1 pinch dried crushed chillies
    2 litres (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 (30ml) soya sauce
    1/4 teaspoon white pepper

Preparation method:

Prep: 15 mins    | Cook: 15 mins

1. In a large saucepan over medium heat cook onion, garlic, ginger and crushed chillies in oil for 2 minutes.

2. Pour in stock, carrots and celery and bring to the boil.

3. Reduce heat, cover and simmer 5 minutes. Stir in snow peas and prawns.

4. Cover and cook 3 minutes.

5. Break noodles into 5cm pieces and add to soup.

6. Cover and cook 3 minutes or until vegetables are tender and prawns are pink. Stir in soya sauce and pepper and serve.

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