By Grocery List Plus Editorial Staff | Published on October 3, 2026

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Quick Prawn Noodle Soup

Serves 4

134 cal · 15 min

Quick Prawn Noodle Soup

Recipe GLPR4dd4605b69fa79

Rate this recipe

Average rating: 4.3 (1)

Vietnamese
Soup
15 min
134 cal
Servings: 4
SNAP eligible

A light and fragrant Asian-inspired soup featuring tender rice noodles and succulent prawns in a delicate broth infused with lime, fish sauce, and star anise. This quick weeknight meal comes together in minutes and is finished with fresh mint, coriander, and a sprinkle of red chilli for a vibrant, refreshing finish.

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Ingredients

85 g thick rice noodles

500 ml hot chicken or vegetable stock

1 tsp fish sauce

½ lime lime juice

1 whole star anise

1 pinch sugar

1 handful small raw prawns

1 handful fresh mint leaves

1 handful fresh coriander leaves

1 to taste red chilli, chopped

Directions

  1. Bring a large pot of water to a boil. Add the rice noodles and cook until al dente according to package directions, about 3–4 minutes. Drain well and set aside.

  2. In a separate pan, heat the stock over medium-high heat until it reaches a gentle boil. Add the fish sauce, lime juice, star anise, and sugar, stirring to dissolve the sugar.

  3. Add the raw prawns to the simmering broth and cook for 2–3 minutes, until they turn pink and opaque throughout and reach an internal temperature of 165°F (63°C).

  4. Divide the drained noodles among four serving bowls. Pour the hot broth with prawns over the noodles.

  5. Top each bowl with fresh mint leaves, coriander leaves, and chopped red chilli to taste. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.25

This soup hits Charlotte's coastal connection—fresh shrimp is reliable at Harris Teeter, Food Lion, and Publix—and the 15 minutes holds if you buy pre-made chicken stock and shelled prawns, though shopping the aromatics matters. Fish sauce and star anise require a stop at ALDI or an Asian market, a real Tuesday-night friction point, and quality mint and coriander make the difference between bright and forgettable. At roughly $3 to $4 per serving with market-price shrimp, it's not budget weeknight fare, but it reheats gently and scales down to 2 servings without waste.

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