Thai-Style Prawn and Noodle Soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

For The Love Of The Sea

By Jenny Jefferies

Published 2021

  • About

This delicious meal is light yet full of flavour. Shellfish such as prawns go very well with spicy and aromatic ingredients like the chillies, ginger and lemongrass used here. Be careful not to overcook the prawns as it spoils their texture. — Nick Adams


  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 2 small green chillies, deseeded and finely chopped
  • 2.5 cm piece of fresh root ginger, peeled and chopped
  • 50 g mixed mushrooms (such as shiitake, oyster, chestnut and button)
  • 2 litres fish or vegetable stock
  • 2 tbsp rice wine or white wine vinegar
  • 1 lemongrass stalk, peeled and chopped
  • 455 g large cooked and peeled prawns (fresh or defrosted)
  • 115 g rice noodles
  • 4 tbsp chopped fresh coriander
  • Spring onions, finely sliced


    Heat the oil in a large saucepan, then put the onion, chillies and ginger in to cook for 2 minutes. Add the mushrooms and cook for 3 minutes, stirring occasionally.

    Pour in the stock and rice wine or white wine vinegar. Add the chopped lemongrass, bring the broth to the boil and then simmer for 10 to 12 minutes.

    Add the prawns, noodles and coriander then bring the soup back to the boil. Reduce the heat and simmer for 3 to 4 minutes.

    Divide the ingredients and broth evenly between 4 bowls, then serve the prawn and noodle soup garnished with the finely sliced spring onions.