Low Sodium Prawn Noodle Soup
Dive into a bowl of flavorful goodness with this Low Sodium Prawn Noodle Soup—perfect for a healthy, satisfying meal without compromising taste. This heart-friendly recipe combines succulent prawns, tender rice noodles, and vibrant vegetables like bok choy and carrots, all simmered in a fragrant low-sodium chicken broth enhanced with garlic, ginger, and a hint of sesame oil. The splash of lime juice and low-sodium soy sauce adds a bright, savory touch, while garnishes like fresh cilantro, spring onions, and optional red chili deliver layers of freshness and subtle heat. Ready in just 40 minutes, this easy-to-make dish is a delightful way to enjoy a comforting soup packed with nutrients and rich flavor. Whether you're watching your sodium intake or simply looking for a wholesome take on prawn noodle soup, this recipe is sure to impress every palate.
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Recipe Information
Ingredients
- 250 grams Large prawns, peeled and deveined
- 200 grams Rice noodles
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, sliced
- 1 liter Low-sodium chicken broth
- 500 milliliters Water
- 1 medium Carrot, thinly sliced
- 2 cups Bok choy, chopped
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Lime juice
- 2 Spring onions, sliced
- 1 teaspoon Sesame oil
- 0.5 cup Fresh cilantro for garnish
- 0.5 teaspoon Black pepper
- 1 Red chili, sliced (optional)
Instructions
Soak the rice noodles in warm water for about 10 minutes or until softened, then drain and set aside.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger, sauté for about 1-2 minutes until fragrant.
Pour in the low-sodium chicken broth and water. Bring the mixture to a boil.
Add the sliced carrot and simmer for about 5 minutes until slightly tender.
Stir in the prawns and bok choy, cooking until the prawns turn pink and are cooked through, about 3-4 minutes.
Add the softened rice noodles to the soup, stirring gently to combine.
Season the soup with low-sodium soy sauce, lime juice, and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with spring onions, fresh cilantro, and slices of red chili if using.
Serve hot and enjoy a delicious low-sodium prawn noodle soup.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 16.7 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3054 mg | 65% | |
*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.
