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Thai Prawn Noodle Soup 

Loaded with noodles, prawns and a variety of toppings, this Thai noodle soup lends itself to all sorts of variations. Try adding tofu and other vegetables, fish or chicken. So many possibilities!
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Thai Prawn Noodle Soup

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  • Author: Sabrina Zeif
  • Total Time: 30 minutes
  • Yield: 3-4 1x



A wonderfully warming Thai prawn noodle soup, with fragrant spices. Use this recipe as a base to add other nutritious ingredients.




175 g chestnut mushrooms, sliced

25 g shiitake mushrooms

1.5 L stock – miso, vegetable, or chicken

2 tbsp Tom Yum paste

1 tbsp soy sauce

2 cm piece of ginger, grated

2 tbsp fish sauce

100 g rice, egg, glass noodles, or ramen noodles

200 g Pak choi, spinach, or napa cabbage

200 g prawns or chicken

200 g tofu, optional

2 kefir lime leaves

1 stalk lemon grass, chopped

Chilli & spring onions for garnish


Rehydrate shiitake mushrooms. Cut into thin strips.

Make miso stock with 1-2 tablespoons of miso paste per 1 litre of water.

Use any stock you wish such as vegetable stock cube or chicken stock cube.

Bring miso stock to boil.

Stir in the tom yum paste.

Add both mushrooms, soy sauce, ginger and fish sauce.

Add kefir lime leaves and lemongrass. They add a bounty of flavour.

Simmer for 10 minutes.

Add the noodles, pak choi ( bok choi), tofu and prawns.

Cook for 3-5 minutes. Until noodles are soft.

Garnish with thin slices of red chilli and spring onions.



White button mushrooms, chestnut mushrooms, oyster mushrooms.

Instead of tofu – quinoa, bulgar wheat

Sweet potatoes instead of prawns

Fish sauce – light soy sauce, vegan fish sauce

Add coconut milk for a creamy soup

Please note the substitutions will give a different flavour.



Tom Yum paste is made from a base of shallots, lemongrass, chillies, galangal (or sometimes ginger) lime leaves, and fish sauce. It’s readily found in the grocery store

  • Prep Time: 15
  • Cook Time: 15
  • Category: Soup, Lunch, Dinner
  • Cuisine: Thai