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Prawn Noodle Soup - 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.

Prawn (Shrimp) Coconut Noodle Soup

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.
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Course: Main Course
Cuisine: Asian, Modern Australian
Keyword: best prawn curry with coconut milk, garlic butter shrimp with coconut milk, garlic prawns with coconut milk, garlic, chilli prawns coconut milk, king prawns with coconut milk, prawn curry with coconut milk jamie oliver, prawn curry with coconut milk recipe, Prawn Noodle Soup, thai prawn curry with coconut milk
Total Time: 30 minutes
Servings: 4

Equipment

  • Lidded deep frying pan or casserole pot
  • Stovetop

Ingredients

  • 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.

Instructions

  • Peel and crush garlic. Peel and dice onion. Peel and grate ginger.
    2 cloves garlic, 1 brown onion, 2 tablespoon ginger
    Crush garlic. Dice onion. Grate 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
    Prep and cut pumpkin. Trim green beans. Chop coriander leaves and stalks. Juice and cut 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
    Cook onion, coriander stalks, ginger and garlic in a casserole pot.
  • 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
    Add fish stock, coconut milk, fish sauce, miso paste, brown sugar, lime juice and stir, then add pumpkin and cook.
  • 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 beans and cook for a few more minutes.
  • 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
    Add noodles and prawns until they are cooked through.
  • 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
    Prawn Noodle Soup - Serve topped with coriander leaves, lime quarters and desiccated coconut.

Nutrition

Calories: 560kcal | Carbohydrates: 51g | Protein: 31g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 1363mg | Potassium: 1268mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10410IU | Vitamin C: 40mg | Calcium: 254mg | Iron: 6mg