Oriental prawn soup

Oriental prawn soup

Add a few squirts of fresh lime juice to this spicy, Malaysian-influenced noodle soup before serving

By , 21 September 2015
Oriental prawn soup
  • Ready in: 35 mins
  • Serves: 4
  • Price: £2.15 per serving
Nutritional Info
Each 466g serving contains
  • Energy 1373KJ 328KCAL
  • Fat low
  • Saturates high
  • Sugars low
  • Salt high
of your reference intake.
Typical energy values per 100g: 295kJ/70kcal.
  • 1 tbsp sunflower oil
  • 1-2 red chillies, de-seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 5cm piece fresh ginger, peeled and grated
  • 1 tsp coriander
  • 400ml can reduced fat coconut milk (or full fat)
  • 3 tbsp light soy sauce
  • ½ lime, zest and juice of
  • 1 tsp sugar
  • 4 spring onions, sliced
  • 2 x 190g bags Asda Frozen Peeled Raw King Prawns
  • 3 tbsp chopped fresh coriander
  • 300g pack Sharwoods Ready to Wok Noodles
  • Heat the oil in a pan and cook the chillies, garlic, ginger and ground coriander for 1 minute, stirring all the time.

  • Add the coconut milk and 800ml water and simmer, uncovered, for 10 minutes.

  • Then add the fish sauce, lime zest and juice, sugar and spring onions. Simmer for 4 minutes.

  • Add the prawns and fresh coriander, and simmer until the prawns turn pink, which means that they are cooked. If overcooked, they shrink and become tough.

  • Heat the noodles in the microwave for 1 minute. Transfer to four bowls and pour the soup on top, dividing the prawns equally.