Prawn Noodle Soup Recipe


  • heads and shells from 500g of prawns (reserve prawn meat for serving, or if using jumbo prawns, reserve for another recipe)
  • 3 banana shallots, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 Tablespoons vegetable oil
  • 4 whole jumbo prawns (optional)
  • 4 servings of egg noodles
  • 4 mini bak choy, quartered lengthwise
  • Fresh red chilli, sliced
  • Salt
Prawn Noodle Soup Recipe


  1. Heat oil on medium in large pot, added shallots and garlic, and sauté for 1-2 mins until fragrant. Add prawn heads and shells, and fry for 5mins until shells turn red.
  2. Pour in enough water to cover, lower heat, and allow to simmer for 2 hours. Strain stock and season with salt to taste.
  3. If using whole jumbo prawns, slice in half lengthwise, being careful not to lose any of the “coral”. Steam for around 5mins until just cooked through.
  4. If using prawn meat, bring strained prawn broth to boil, add prawn meat and cook for 2mins. Remove with slotted spoon and set aside.
  5. Meanwhile, bring large pot of water to boil. Add noodles and cook until al dente. Add bak choy and blanch for 1-2mins. Drain and set aside.
  6. To serve, place noodles into bowl and top with bak choy and jumbo prawns or prawn meat. Laddle hot prawn broth over and garnish with chilli.


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