The protein cooking time listed in this recipe has been updated.
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Easy Indonesian-style King Prawn Noodle Soup
Inspired by Soto Ayam, a popular Indonesian chicken soup. Starring responsibly-sourced king prawns, you'll simmer them in a warming broth, infused with fragrant lemongrass and ginger. Serve alongside brown rice noodles, to soak up all the flavour. Garnish with fresh coriander and lashings of lime.
Prep in 10
6 plants
Serving size
Ingredients
- 60g chestnut mushrooms (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime (use half)
- 80g mangetout (use half)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 onion (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 2 tsp ground coriander (use half)
- 1 handful of fresh coriander (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 547
Protein: 25g
Carbs: 53g
Fat: 27g
Ingredients
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 handful of fresh coriander
- 1 onion
- 2 tsp ground coriander
- 80g mangetout
- 60g chestnut mushrooms
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime
- 100g brown rice noodles (Brown Rice Flour, Water)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 200ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 547
Protein: 25g
Carbs: 53g
Fat: 27g
Easy Indonesian-style King Prawn Noodle Soup
Inspired by Soto Ayam, a popular Indonesian chicken soup. Starring responsibly-sourced king prawns, you'll simmer them in a warming broth, infused with fragrant lemongrass and ginger. Serve alongside brown rice noodles, to soak up all the flavour. Garnish with fresh coriander and lashings of lime.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a sieve & a measuring jug
Boil the noodles
- Add the noodles to the saucepan of boiling water, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Prep time
- Thinly slice the mushrooms. Cut the onion into 8 wedges. Roughly chop the fresh coriander. Quarter the lime
Make the soup
- Heat the large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the onion and mushrooms and cook for 2-3 mins
- Add the ginger & garlic paste, lemongrass puree and ground coriander, then cook for 2 mins
- Add 600ml water (300ml for 1 person), the coconut milk and stock powder, then stir, bring to a boil and simmer for 10 mins
Add the prawns
- Add the prawns to the broth and simmer for 9 mins, until pink and cooked through. Season with salt and pepper
- In the final 5 mins, add the mangetout and cook until tender
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the noodles between bowls. Ladle over the soup and top with the fresh coriander. Garnish with the lime wedges, for squeezing over
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