Low Fat Prawn Noodle Soup
Dive into a bowl of comforting and flavorful **Low Fat Prawn Noodle Soup**, a healthier twist on the classic dish that's bursting with fresh, aromatic Asian-inspired ingredients. This quick and easy recipe combines tender prawns, silky rice noodles, and a light yet deeply satisfying broth infused with ginger, garlic, and soy sauce. Vibrant additions like julienned carrots, bok choy, and sliced chili provide a nutrient-packed crunch, while fresh lime juice and coriander bring a zesty, herbal finish. Perfect for busy weeknights, this hearty soup comes together in just 35 minutes, making it a go-to option for a wholesome, low-fat meal. Whether you're craving a light lunch or an impressive starter, this prawn noodle soup recipe is sure to delight your taste buds while keeping things guilt-free!
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Recipe Information
Ingredients
- 250 g Prawns
- 150 g Rice noodles
- 1 liter Chicken or vegetable stock
- 2 tablespoons Soy sauce
- 1 thumb-sized piece, sliced Ginger
- 2 cloves, minced Garlic
- 2 stalks, sliced Spring onions (scallions)
- 1 small, sliced Red chili
- 100 g, roughly chopped Bok choy
- 1 medium, julienned Carrot
- 1 halved Lime
- 2 tablespoons, chopped Coriander leaves
- 1 tablespoon Fish sauce (optional)
- to taste Salt
- to taste Black pepper
Instructions
Begin by preparing the rice noodles according to package instructions, typically involving soaking them in hot water for a few minutes until tender. Drain and set aside.
In a large pot, heat 1 liter of chicken or vegetable stock over medium heat.
Add sliced ginger and minced garlic to the stock and bring to a gentle simmer. Let it simmer for about 5 minutes to allow the flavors to infuse into the broth.
Add soy sauce, and if using, 1 tablespoon of fish sauce to the pot. Stir to combine.
Add the prawns to the simmering broth and cook for 2-3 minutes until they just turn pink and opaque.
Introduce the julienned carrots, chopped bok choy, and half of the sliced spring onions into the soup. Simmer for another 2-3 minutes until the vegetables are tender but still crisp.
Taste the broth and adjust seasoning with salt and black pepper as desired.
Divide the drained rice noodles evenly among four bowls and ladle the hot soup over the noodles.
Sprinkle the remaining sliced spring onions, sliced red chili, and chopped coriander leaves on top of each serving.
Squeeze fresh lime juice over the top of each bowl just before serving to add a bright, tangy finish.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 11318 mg | 492% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.6 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1525 mg | 32% | |
*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.
