By Jane Curran published
This prawn noodle soup is a delightful mix of thick udon noodles, mouth-watering master stock of flavours, and fresh vegetables and prawns. Soy sauce and Thai fish sauce guarantee a tasty broth full of Asian flavours. This infusion of lemongrass, chillies, lime and garlic also includes peas and sweet pineapple, creating a robust broth. You can easily mix up this recipe by experimenting with different ingredients. If you prefer, replace the noodles with vegetarian dumplings or pasta, or try different pea varieties.
For more tasty ideas, head over to our extensive list of fantastic soup recipes.
HOW TO MAKE PRAWN NOODLE SOUP
To make the master stock, put all the stock ingredients into a pan. Bring to the boil then simmer very gently for 1 hour, for the flavours to infuse. Now you can strain it and leave in the fridge until needed.
For the prawn soup, simply add the ingredients to the hot stock and simmer until the prawns are cooked through.
For the master stock:
- 1.5 litres stock (we used chicken)
- 2 stalks of lemongrass, bruised
- 2 large red chillies, chopped
- 2 garlic cloves, sliced
- 4 lime leaves, lightly crushed
- large knob of fresh ginger (10cm), peeled and sliced
For the prawn soup:
- 200g sugar snap peas
- 200g asparagus tips, sliced
- ripe pineapple, chopped
- 300g straight-to-wok udon noodles
- 250g raw prawns
- zest and juice of 1 lime
- 1tbsp soy sauce
- 2tsp Thai fish sauce
- 2tbsp chopped fresh coriander
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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