Low Fat Prawn Noodle Soup

Dive into a comforting bowl of Low Fat Prawn Noodle Soup, a flavorful and wholesome dish perfect for a light yet satisfying meal. This quick and easy recipe combines tender rice noodles with juicy prawns, all swimming in a fragrant ginger- and garlic-infused broth. Nutrient-packed veggies like bok choy and carrots bring vibrant color and crunch, while a splash of soy sauce and optional fish sauce add a savory depth. Finished with fresh coriander, red chili, and a squeeze of lime, this soup delivers a zesty kick without weighing you down. Ready in just 35 minutes and packed with protein, this low-fat, high-flavor prawn noodle soup is a delicious way to enjoy a healthy, homemade meal.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 g Prawns
• 150 g Rice noodles
• 1 liter Chicken or vegetable stock
• 2 tablespoons Soy sauce
• 1 thumb-sized piece, sliced Ginger
• 2 cloves, minced Garlic
• 2 stalks, sliced Spring onions (scallions)
• 1 small, sliced Red chili
• 100 g, roughly chopped Bok choy
• 1 medium, julienned Carrot
• 1 halved Lime
• 2 tablespoons, chopped Coriander leaves
• 1 tablespoon Fish sauce (optional)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Begin by preparing the rice noodles according to package instructions, typically involving soaking them in hot water for a few minutes until tender. Drain and set aside.

Step 2

In a large pot, heat 1 liter of chicken or vegetable stock over medium heat.

Step 3

Add sliced ginger and minced garlic to the stock and bring to a gentle simmer. Let it simmer for about 5 minutes to allow the flavors to infuse into the broth.

Step 4

Add soy sauce, and if using, 1 tablespoon of fish sauce to the pot. Stir to combine.

Step 5

Add the prawns to the simmering broth and cook for 2-3 minutes until they just turn pink and opaque.

Step 6

Introduce the julienned carrots, chopped bok choy, and half of the sliced spring onions into the soup. Simmer for another 2-3 minutes until the vegetables are tender but still crisp.

Step 7

Taste the broth and adjust seasoning with salt and black pepper as desired.

Step 8

Divide the drained rice noodles evenly among four bowls and ladle the hot soup over the noodles.

Step 9

Sprinkle the remaining sliced spring onions, sliced red chili, and chopped coriander leaves on top of each serving.

Step 10

Squeeze fresh lime juice over the top of each bowl just before serving to add a bright, tangy finish.

Nutrition Facts

Serving size	(1698.9g)

Amount per serving	% Daily Value*
Calories	631.2

Total Fat 7.7g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 527.5mg	0%
Sodium 11318.2mg	0%
Total Carbohydrate 66.2g	0%
Dietary Fiber 7.2g	0%
Total Sugars 7.6g
Protein 74.6g	0%

Vitamin D 0.2IU	0%
Calcium 444.4mg	0%
Iron 4.6mg	0%
Potassium 1525.1mg	0%

*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.

Source of Calories

Fat: 11.0%

Protein: 47.2%

Carbs: 41.9%