Prawn Noodle Soup is a tasty and light coconut based soup of vermicelli rice noodles and fresh prawns in a savoury broth with lime and coriander.
This Prawn Noodle Soup is warming and satisfying, while still being light and fresh. It makes the most of the in season pumpkin, and the prawns are perfectly cooked in the fish broth.
Why should I make this Prawn Noodle Soup?
This Prawn Noodle Soup is full of fresh Asian flavours of lime, coriander and fish sauce, but are deliciously complemented with in season butternut pumpkin (butternut squash) and green beans.
The prawns take just a minute or two to cook in the broth, and they come out juicy and delicious.
What type of Prawns do you use in this Noodle Soup?
Use prawn cutlets, which is just the prawn meat and the tail without the shell. I used frozen prawns because I couldn't find fresh prawns when I was making it, but they actually turned out really really well. The best part is that now I have half a kilo of frozen prawns in my freezer that I know I can use at any time.
Make sure you defrost the prawns before cooking them. To defrost frozen prawns, lay some in a sieve, and then run cool tap water over them. Move them about to make sure that they defrost evenly.
Do you use coconut cream or coconut milk in this soup?
I like to use coconut milk in this recipe because it is a thinner consistency which suits the brothy nature of the soup.
Top tip for Prawn Noodle Soup
If you plan to serve this meal more than an hour after you make it, stop at Step 5 and then resume from Step 6 just before you serve it. This will keep it fresh, the noodles won't become gluggy and the prawns will be cooked to perfection.
- Alternative proteins - Firm white fish or diced chicken breast.
- Vegetarian - White tofu or sliced shiitake mushrooms.
- Dairy Free - This recipe is dairy free.
- Gluten Free - This recipe is gluten free.
- Serve pumpkin, beans, noodles and prawns on kids plates, before you add coriander or desiccated coconut.
You will need a lidded deep frying pan or casserole pot, a stovetop.
More Soup Recipes
Prawn (Shrimp) Coconut Noodle Soup
- Lidded deep frying pan or casserole pot
- 2 cloves garlic
- 1 brown onion
- 2 tablespoon ginger
- ½ butternut pumpkin squash
- 200 g green beans
- ½ bunch coriander
- 2 lime
- 20 ml vegetable oil
- 1 L fish stock
- 400 ml coconut milk
- 10 ml fish sauce
- 15 ml white miso paste
- 1 tablespoon brown sugar
- 100 g vermicelli rice noodles
- 400 g prawn cutlets raw peeled
- 2 tablespoon desiccated coconut
- Chilli sauce (sriracha) or flakes opt.
- Peel and crush garlic. Peel and dice onion. Peel and grate ginger.2 cloves garlic, 1 brown onion, 2 tablespoon ginger
- Slice skin from pumpkin, remove seeds and cut into 1-2 cm cubes. Trim green beans. Roughly chop coriander leaves and finely chop stalks. Juice half the lime, cut the rest into quarters.½ butternut pumpkin, 200 g green beans, ½ bunch coriander, 2 lime
- Put a deep frying pan or casserole pot on high heat, add vegetable oil and then cook onion, coriander stalks and ginger for 1-2 minutes, then add garlic.1 brown onion, 2 tablespoon ginger, ½ bunch coriander, 20 ml vegetable oil, 2 cloves garlic
- Add fish stock, coconut milk, fish sauce, miso paste, brown sugar, lime juice and stir, then add pumpkin and cook covered for 5 minutes. Skim off any scum that appears on the surface.1 L fish stock, 400 ml coconut milk, 10 ml fish sauce, 15 ml white miso paste, 1 tablespoon brown sugar, ½ butternut pumpkin
- If you are cooking this more than an hour before you plan to serve it, pause until you are about to serve it.Lower heat to medium and add beans, and cook for 3 minutes.200 g green beans
- Add noodles and prawns and cook for 2-3 minutes or until they are cooked through (prawns are opaque).100 g vermicelli rice noodles, 400 g prawn cutlets
- Serve kids first, serve beans, pumpkin, and noodles topped with prawns.For adults, serve topped with coriander leaves, reserved lime and desiccated coconut. Option to add chilli sauce (sriracha) or flakes.½ bunch coriander, 2 tablespoon desiccated coconut, Chilli sauce (sriracha) or flakes