Prawn Noodle Soup

Ready In 15 Minutes 

Serves 4

A super quick filling dish packed with veg and protein.


  • 4 large free-range eggs
  • 100g shiitake mushrooms
  • 1 litre fresh chicken stock
  • 5 tbsp tamari sauce
  • 1 tsp Chinese five-spice powder
  • 180g king prawns, peeled and deveined
  • 225g dried vermicelli rice noodles
  • Spring onions, small bunch, sliced
  • 4 tbsp tinned sweetcorn
  • 1 large carrot chopped 
  • Coriander leaves, small handful chopped

(You can also do this recipe with cooked chicken if prawns aren't your thing and you can also add any other veg you like) 


  1. Boil the eggs until soft-boiled (about 6 minutes). To stop them cooking more, drain and run under cold water. Carefully peel, then cut in half and set aside.
  2. Fry the shiitake mushrooms in a splash of olive oil. 
  3. In a large pan add the stock, tamari sauce, and five-spice. Add the mushrooms. Bring to the boil, then reduce the heat and simmer for 2 minutes.
  4. Add the prawns and simmer for a further 3 minutes until cooked through.
    Season the stock to taste with freshly ground black pepper or more tamari sauce, if you like.
  5. To 4 bowls add the noodles (cooked as per packet instructions), the egg halves, sliced spring onions, sweetcorn, carrot and coriander. Then pour over the flavoured stock to serve. 


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