How To Make Quick Prawn Noodle Soup
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Serves:
Ingredients
- 250g prawns, peeled and deveined
- 200g rice noodles
- 1 liter vegetable or chicken broth
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 thumb-sized ginger, peeled and grated
- 2 stalks spring onions, sliced
- 1 red chili, sliced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
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Cook the rice noodles according to package instructions. Drain and set aside.
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In a large pot, heat the vegetable oil over medium heat. Add the garlic and ginger, and cook until fragrant.
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Add the prawns to the pot and cook until they turn pink and opaque, about 2-3 minutes. Remove the prawns and set aside.
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Pour the broth into the pot and bring to a simmer. Add the soy sauce, fish sauce, sugar, and season with salt and pepper. Let the soup simmer for about 10 minutes.
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Divide the cooked noodles among 4 bowls. Ladle the hot broth over the noodles.
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Top with the cooked prawns, spring onions, sliced chili, and cilantro leaves.
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Serve the prawn noodle soup with lime wedges on the side for squeezing over the soup.
Nutrition
- Calories : 300kcal
- Total Fat : 5g
- Saturated Fat : 0.8g
- Cholesterol : 150mg
- Sodium : 1200mg
- Total Carbohydrates : 40g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 25g
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