Gluten-Free Prawn Noodle Soup
Savor the comforting warmth of Gluten-Free Prawn Noodle Soup, a vibrant Southeast Asian-inspired dish that caters to gluten-free diets without compromising on flavor. This recipe combines succulent prawns, tender rice noodles, and a rich, aromatic broth infused with ginger, garlic, and creamy coconut milk. Enhanced by hints of tangy lime juice and umami-rich fish sauce, the soup is perfectly balanced with fresh herbs like coriander and spring onions for a refreshing finish. A subtle kick from sliced red chili adds a delightful heat, making it ideal for chilly evenings or when you're craving a wholesome, nutrient-packed meal. Ready in just 40 minutes, this one-pot wonder is perfect for serving up to four, offering a quick and satisfying option for busy weeknights. Impressively easy and naturally gluten-free, this prawn noodle soup is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams large prawns
- 200 grams rice noodles
- 1000 ml chicken stock
- 500 ml water
- 1 thumb-sized piece, sliced ginger
- 4 cloves, minced garlic
- 3 stalks, chopped spring onions
- 1 small bunch, chopped coriander
- 3 tablespoons fish sauce
- 1 medium, juiced lime
- 1 small, sliced red chili
- 200 ml coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and devein the prawns, reserving the heads and shells for the stock.
In a large pot, add chicken stock, water, prawn heads and shells, ginger, and garlic. Bring to a simmer over medium heat, cover, and let it cook for 15 minutes.
Strain the stock mixture to remove the prawn heads and shells, returning the stock to the pot.
Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
Add coconut milk, fish sauce, salt, and black pepper to the pot. Stir well and bring to a gentle simmer.
Add the prawns to the pot and cook until they turn pink and are firm, about 3-4 minutes.
Stir in lime juice, then taste and adjust seasoning as needed.
Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles.
Garnish with sliced red chili, chopped spring onions, and fresh coriander before serving.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 7699 mg | 335% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 24.3 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1182 mg | 91% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 4191 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
