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Photo of Prawn noodle soup by WW

Prawn noodle soup

Total Time
40 min
15 min
25 min
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


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)


100 g, (shiitake), thickly sliced

Choy sum

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

Green shallot(s)

3 individual, thinly sliced, diagonally


  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.


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.