Spicy Prawn Noodle Soup

Spicy Prawn Noodle Soup

Preparation time: 15 mins

Cooking time: 15 mins

Serves: 4


  • 1.5 litres chicken stock
  • 2 Tbsp fresh ginger, finely grated
  • 2 cloves garlic, finely sliced
  • 2 bird’s eye chillies, thinly sliced (or more to taste)
  • 4 large spring onions, sliced
  • 1 stalk lemongrass, thinly sliced
  • 4 dried lime leaves, crushed
  • 1 Tbsp palm sugar
  • 1 Tbsp soy sauce
  • 3 Tbsp Safari Rice Vinegar
  • 400g prawns, cleaned & deveined
  • 200g baby bok choi, sliced
  • 320g rice noodles
  • Fresh bean sprouts, for serving
  • Fresh coriander, for serving
  • Lime wedges, for serving


  • Pour stock into a medium sized pot.
  • Add the ginger, garlic, chilli, spring onions, lemongrass, lime leaves, palm sugar, soy sauce and Safari Rice Vinegar.
    Simmer gently for 10 minutes for the flavours to infuse.
  • Add the prawns and bok choi and cook for a minute until the prawns are pink and cooked through and the bok choi
    has just wilted. Taste to adjust seasoning.
  • Place noodles in a large mixing bowl and pour over enough boiling water to cover.
    Mix noodles with a fork until separated and tender. About 2 minutes. Drain.
  • Divide noodles amongst four bowls. Top with generous ladlefuls of spicy prawn soup.
  • Garnish with fresh coriander, crunchy bean sprouts and squeeze of fresh lime juice. Enjoy!

Safari Vinegar Recipes