Whole30 Prawn Noodle Soup
Dive into a comforting bowl of Whole30 Prawn Noodle Soup, a wholesome and flavorful dish that’s perfect for clean-eating enthusiasts. Packed with tender, succulent prawns and vibrant spiralized zucchini and carrot noodles, this recipe offers a low-carb, nutrient-dense alternative to traditional noodle soups. Infused with the savory richness of homemade prawn broth, aromatics like garlic and ginger, and a splash of coconut aminos and fish sauce for depth, every spoonful delivers bold umami flavors that delight the palate. Finished with a bright touch of lime juice and garnished with fresh cilantro, this soup is both refreshing and satisfying. Ready in just 50 minutes, this gluten-free, dairy-free, Whole30-compliant recipe is perfect for cozy dinners or meal prep.
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Recipe Information
Ingredients
- 500 grams medium prawns, deveined and shells reserved
- 2 large zucchini, spiralized into noodles
- 1 large carrot, spiralized
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 4 cups chicken stock
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce (Whole30 compliant)
- 2 tablespoons lime juice
- 1 small red chili, sliced (optional)
- 1 handful fresh cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
Peel and devein the prawns, keeping the shells. Set the prawns aside for later use.
In a large pot, heat olive oil over medium heat. Add the reserved prawn shells and cook for about 5 minutes until they turn pink and fragrant.
Remove the shells and discard. In the same pot, add chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes until the onion becomes translucent.
Pour in the chicken stock, coconut aminos, and fish sauce. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes to enhance flavors.
Add the spiralized zucchini and carrot noodles to the pot. Simmer for another 5 minutes until the vegetables are just tender.
Add the prawns to the soup and cook for about 3 minutes, until they are pink and cooked through.
Season the soup with lime juice, salt, and black pepper to taste. Stir in sliced chili if using.
Serve the soup hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 820 mg | 274% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 28.7 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3040 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.
