One-pan prawn noodle soup recipe
Created by The Tesco Recipes team
Made in just 15 minutes, this noodle soup is as flavour-packed as a broth that’s cooked for hours, thanks to the umami-rich base of miso, soy sauce and peanut butter. Miso, a paste made of fermented soy beans, has an intensely savoury flavour that works brilliantly in marinades, dressings and even baking.
See method- Serves 4
- Takes 15 mins
- 362 calories / serving
- Dairy-free
Ingredients
- 2 tbsp white miso paste
- 2 garlic cloves, grated to a paste
- 1½ tbsp peanut butter
- 2 tbsp reduced-salt soy sauce
- 1 tsp crushed chillies (optional)
- 400ml tin light coconut milk
- 1 vegetable stock pot, made up to 1.2ltrs
- 150g pack Tesco Finest oyster mushroom cluster, torn
- 165g pack Tesco Finest raw jumbo king prawns
- 2 pak choi heads, stalks sliced into 1cm pieces, leaves halved lengthways
- 2 x 300g packs of cooked rice noodles
- 1 lime, cut into wedges
- 5g fresh coriander, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 1515kJ 362.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 2.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 49.5gProtein 14.3gFibre 4.0g
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- Whisk together the miso, garlic, peanut butter, soy sauce and chillies, if using, to a paste in a deep frying pan, then whisk in the coconut milk slowly. Add the stock and mushrooms, cover, and cook over a medium heat for 4 mins. Add the prawns, cover and cook for a further 4 mins.
- Uncover and add the pak choi stalks and leaves, then cook for another 2 mins until the prawns are cooked and the veg is tender. Heat the noodles to pack instructions, then divide among bowls. Carefully pour over the hot broth. Use tongs to divide the prawns, mushrooms and pak choi among the bowls, then squeeze over the lime juice. Serve topped with the coriander leaves and a crack of black pepper.
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