South-East Asian Prawn Noodle Broth

Prep time 10 min cook time 10 min serves 4 Not Too Tricky

Wake up your taste buds with a big bowl of South-East Asian flavours, slurpy noodles and vibrant veggies. Ready in 15 minutes, this soup is really the perfect meal for busy weekday evenings when you’re low on time and energy. You can use your ginger peelings to make homemade ginger tea, and you can make any leftover herbs last longer by wrapping the stalks in wet kitchen paper before storing in the fridge or pounding them up and storing in ice-cube trays. You can also swap the prawns for shredded free-range chicken or a poached free-range egg.

Typical nutritional content (per portion)

370Calories 1.7gFat 0.3gSaturates 26gProtein 4.2gFibre 67gCarbohydrate 2.8gSugars 0.6gSalt


200g vermicelli rice noodles

2 no-salt chicken stock cubes

1 stick lemongrass, optional

4cm piece of root ginger

4 spring onions

A few sprigs of coriander

1 red chilli

1 bok choy or other Asian greens

1 carrot

225 g raw frozen prawns (defrosted), from sustainable sources

100 g frozen peas

1 lime

1 tablespoon fish sauce, optional

1 tablespoon low-salt soy sauce

Freshly ground black pepper


Boil a full kettle. Divide the noodles between four bowls, then cover with the boiling kettle water and leave to rehydrate.

Pour a further 1.5 litres of hot water from the kettle into a large saucepan, crumble in the stock cubes and stir to dissolve, bringing it to a simmer.

Peel the lemongrass (if using) and slice lengthways. Peel and thinly slice the root ginger. Trim the tops and ends of the spring onions, then finely slice them, separating the green parts and white parts. Peel and finely chop the garlic and deseed and finely chop the chilli. Pick the coriander leaves and finely chop the coriander stalks separately. Separate the bok choy leaves and rinse well. Peel half the carrot into long ribbons, then chop the rest into matchsticks.

Add the prawns, ginger, lemongrass (if using), white parts of the spring onions, garlic, coriander stalks, bok choy, the carrot matchsticks, peas and half the chilli to the stock. Simmer for a few minutes until the prawns have turned pink and the bok choy has wilted, then squeeze in half the lime juice and season with fish sauce, soy sauce and black pepper.

Drain the noodles and divide the hot broth and vegetables between the bowls. Scatter the remaining garnishes – the green parts of the spring onions, the carrot ribbons, the red chilli and coriander leaves – over the bowls and serve with lime wedges.

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