Quick & Easy

Asian prawn soup

Spiced with ginger, lemongrass, chillies and fish sauce, this Asian-style prawn soup is hot, savoury and delicious. Full of noodles, it makes a great weekend lunch dish, or a light dinner.
prawn soup



1.Peel and devein prawns, discard heads. Place prawn shells, ginger, peppercorns, garlic, lemon grass, the water and half of the chilli in large saucepan; bring to a boil. Reduce heat, simmer, uncovered, 20 minutes. Strain stock, discard solids; return liquid to cleaned pan.
2.Add prawns to stock; simmer, covered, 3 minutes or until prawns are changed in colour.
3.Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender. Drain.
4.Add juice to stock, gradually add sauce to taste.
5.Divide prawns and noodles among serving bowls; top with stock, onion, herbs and remaining chilli.

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