Prawn noodle soup

With autumn in the air, we turn our attention to this satisfying dinner idea that is still big on fresh flavours.

The ingredient of Prawn noodle soup

1. 2 cups (500ml) Massel chicken style liquid stock
2. 2 garlic cloves, thinly sliced
3. 2 teaspoons grated ginger
4. 1 tablespoon sweet chilli sauce
5. 1 tablespoon dark soy sauce
6. 1 tablespoon oyster sauce
7. 1/2 teaspoon sesame oil
8. 200g soba noodles
9. 2 baby bok choy, quartered
10. 12 green prawns, peeled (tails intact), deveined
11. 1 long red chilli, sliced on an angle
12. 1/2 bunch coriander, leaves chopped
13. 3 spring onions, thinly sliced on an angle
14. 1 lime, quartered

The instruction how to make Prawn noodle soup

1. Place the stock, garlic, ginger, sweet chilli sauce, soy sauce and oyster sauce, sesame oil and 1 cup (250ml) water in a saucepan over high heat. Bring to the boil, then reduce heat to medium. Taste and adjust seasoning with more sweet chilli sauce, soy sauce or sesame oil, if necessary.
2. Add noodles and cook for 2 minutes, then add bok choy and prawns. Cook for 3-4 minutes until bok choy leaves are wilted (but stems are still crisp), prawns are just cooked and noodles are tender.
3. Divide between 2 bowls, garnish with chilli, coriander and spring onion, and serve with lime to squeeze over.

Nutritions of Prawn noodle soup

fatContent: 580.053 calories
saturatedFatContent: 5.1 grams fat
carbohydrateContent: 1.2 grams saturated fat
sugarContent: 92.8 grams carbohydrates
fibreContent: 2.9 grams sugar
proteinContent:
cholesterolContent: 47.8 grams protein
sodiumContent: 278 milligrams cholesterol