Sunday, March 2, 2014
Prawn Noodle Soup: Noodly Comfort for Souper (Soup, Salad & Sammie) Sundays
Sometimes you just need a quick and easy bowl of soupy noodles. Donna Hay is always a good source for fast Asian-inspired soups like this Prawn Noodle Soup from her Simple Essentials: Pasta, Rice + Noodles. Large shrimp and crisp green beans top the noodles in a sweet-spicy-savory broth. The perfect way to brighten up a rainy day.
Prawn Noodle Soup
Adapted from Donna Hay Simple Essentials: Pasta, Rice + Noodles
8 cups chicken or veggie broth (I used mock-chicken stock base)
2 small red chillies, sliced
2 tsp sliced ginger (I used 4 ginger 'cubes" so about double the amount)
2 tsp soy sauce
2 Tbsp fish sauce
2 tsp brown sugar
10 1/2 oz fresh, thin egg noodles
5 1/2 oz green beans, trimmed
10.5 oz raw prawns/jumbo shrimp, peeled, with tails intact
4 green onions, sliced
Place the stock, chilli, ginger, soy sauce, fish sauce and brown sugar in a medium sauce pan over medium-high heat and bring to the boil. Add the noodles and cook for 1 minute. (I cooked the noodles separately.) Stir in the green beans and prawns and 2 to 3 minutes or until the beans are tender and the prawns cooked through.
Divide the noodles into bowls and ladle the soup over. Top with the prawns, beans and green onion to serve.
Notes/Results: Warming, satisfying with good flavor--and it goes together very quickly. While the broth heats, just prep your shrimp and beans and chop the scallions, then it's all tossed into the pot for just a few minutes and it's ready to go. I used frozen jumbo 'easy-peel' shrimp and a package of pre-cooked yakisoba noodles from the refrigerated section that just need a little warm up--so easy-peasy. I did add extra ginger to my broth because I like a lot of ginger flavor, and I sprinkled my soup with toasted sesame seeds before serving. This hit the spot and I would happily make it again.
This soup is being linked up to I Heart Cooking Clubs where the coming week's theme is Noodles, Noodles, Everywhere! You can see the different Donna Hay pasta and noodle dishes that everyone made by checking out the picture links on the post.
There are some tasty soups and a salad waiting in the Souper Sundays kitchen--let's have a look.
Tigerfish of Teczcape - An Escape to Food is here with Chicken and Boiled Dumplings (Wonton) Soup and says, "This is another one-dish meal which saves me the trouble of cooking the noodle ("carbs") accompaniment. With homemade wontons (shared and given by my "wonton expert" friend), all I had to do was to cook a big pot of chicken soup with potatoes, carrots, tomatoes."
Judee of Gluten Free A-Z Blog shares a Paleo Creamy Broccoli Soup and says, "I have always wanted to make a good cream of broccoli soup, but I wanted a recipe that doesn't use cream ( I just don't like dairy based creamed soups) . I finally found a recipe that I like and that is healthy too. The creaminess comes from the blended vegetables. It's a perfect gluten free soup because it doesn't call for any flour. Its relatively fast and easy to make and can be made from ingredients you already have in your kitchen."
Pam of Sidewalk Shoes has a soup and a salad this week. Her soup is this hearty Southwestern Pork Soup about which she says, "I changed it up a bit and made it in the slow cooker. Used a pound of dried beans (soaked overnight) and pretty much doubled everything else. The recipe was one of those superfast ones that called for prechopped this and that – I didn’t use that – just chopped my own. Again, this recipe shows the importance of the little things. The fresh chopped cilantro and the avocado really make it special. I also added a squeeze of fresh lime juice for added pop."
Pam's salad is this pretty Avocado-Mango Salad and she says, "This salad was a revelation. Seriously. This is what it’s all about, fresh eating made so simple. This was fantastic. Who knew that all you had to do with mango and avocado was slice them, squeeze a little lime on top, salt and pepper and you had one of the best salads you’d ever eaten! She called for thinly sliced read onions, which I didn’t have and for serving on Bibb or Boston lettuce, I just used some baby spinach."
Thanks to everyone who joined in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo for all of the details.
Have a happy, healthy week!