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Asian prawn and Chantenay noodle soup

12 June 2013 By Chantenay

A spicy, warming noodle soup recipe with exciting flavours that’s ready in just 20 minutes.

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need:

  • 1tbsp rapeseed oil
  • 2 garlic cloves, peeled and sliced
  • 2 tsp ginger, peeled and grated
  • 1 tsp chilli flakes
  • 1 green chilli, sliced
  • 1 stalk of lemon grass, peeled and finely chopped
  • 150g Chantenay carrots, sliced
  • 6 shitake mushrooms, sliced
  • A good dash of fish sauce
  • 1 litre of good chicken stock
  • 150g pre-soaked rice noodles
  • 24 prawns, peeled and de-veined
  • 4 spring onions, trimmed and sliced
  • ½ bunch of coriander, chopped
  • 1 tbsp dark soy sauce
  • 1 tbsp sweet chilli sauce
  • 2 limes, juiced
  • 1 tsp sesame oil

What to do:

Warm the oil in a pan over a medium heat. Add the garlic, ginger, chilli flakes, green chilli and lemon grass and cook stirring constantly for approximately 1 minute.

Then add the sliced Chantenay carrots and shitake mushrooms, add a dash of fish sauce and cook for a further 1 minute.

Add the stock and bring to the boil. Then add the noodles, prawns and spring onion and simmer for 4 minutes.

Remove from the heat and stir in the coriander, soy sauce, sweet chilli sauce, lime juice and sesame oil.

Taste and adjust the seasoning, you may need to add a little more sweet chilli or fish sauce.

 

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