Quick prawn noodle soup

Quick prawn noodle soup

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(10 ratings)

Prep: 10 mins Cook: 5 mins


Serves 1
This speedy, simple soup has maximum flavour with minimum ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal256
  • fat3g
  • saturates0g
  • carbs30g
  • sugars3g
  • fibre2g
  • protein31g
  • salt3.33g
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  • 85g thick rice noodle
  • 500ml hot chicken or vegetable stock
  • 1 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • juice ½ lime



    The same shape, but smaller than…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 handful small raw prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • handful mint and coriander leaves
  • chopped red chilli, to serve


  1. Boil the noodles until al dente, then drain. Put the stock in a pan with the fish sauce, lime juice, star anise and pinch of sugar. Bring to the boil and add the noodles and prawns. Warm through, then pour into a bowl and serve topped with the mint, coriander and chilli.

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Comments, questions and tips

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16th Mar, 2015
Just made this in ten minutes. I used 1 teaspoon of Chinese five spice instead of the star anise. I added a little fresh ginger at the end and topped it with dried coriander leaves and a tablespoon of hot sweet chilli sauce. I used less than half a chilli and had the right amount of heat to give it a nice sing.
27th Apr, 2014
Love this with a few additions . I use Swiss Veg Buillon stock and add 1 tsp grated ginger, 1 chopped fresh chilli and I double up the lime juice . I add in pak choi and some grated carrot .
Lisa Stacey's picture
Lisa Stacey
15th Apr, 2014
5 star amazing easy
Lisa Stacey's picture
Lisa Stacey
15th Apr, 2014
This recipe is amazing, quick ans easy. Can be changed, I've had it with frozen mixed seafood, chicken, even used eggnoodles instead of rice as they were in the cupboard. Great to use with meat left overs, added tomato, mushroom and spring onion....just play around with it....beautiful!!!!
28th Nov, 2013
Love this dish couldn't get enough of it. Moreish.
28th Nov, 2013
Loving this dish. Couldn't get enough of it
3rd Jan, 2013
Not bad, but not the most flavoursome dish. I don't eat chilli so added a bit of ginger to give it a kick.
23rd Jan, 2011
I got rid of the mint and added fresh basil instead. I find Basil goes with most fish dishes. Also I diced a fillet of whiting and soaked that in the lime juice for 1/2 hour. It worked well for me. I may try it with more fish & Orzo instead of the noodles next time
30th Nov, 2010
I made this for some dinner guests and they all loved it. When they come back and ask for this dish again I think sayes it all.
25th Oct, 2010
I've made many dishes from this website and loved them all. Apart from this one. There was very little taste and a waste of time. It all went in the bin. Try another dish, Prawn laska is so much nicer.
MayaRoseX's picture
20th Feb, 2017
Hi I'm making this at school for a fish dish week. Do you need to cook the prawns? Also, as I am taking it home how should I make it so i am able to do that
goodfoodteam's picture
3rd Mar, 2017
Thanks for your question. The prawns cook quickly once added to the soup. You can tell they're done when they become pink and opaque, curling slightly. It's only a soup for one so there won't be much to transport. We'd suggest using a plastic container with a strong seal. Make sure you refrigerate it, apart from on the journey of course!
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