Thai Noodle Soup with Lemongrass & Prawns
Thai 4.8
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Thai Noodle Soup with Lemongrass & Prawns

Fragrant, spicy, nourishing and filling - this Thai inspired soup ticks all the boxes. On top of that it contains anti inflammatory and vitamin C pack... Read more Fragrant, spicy, nourishing and filling - this Thai inspired soup ticks all the boxes. On top of that it contains anti inflammatory and vitamin C packed ingredients that are going to make you feel great from the first bite. Fragrant, spicy, nourishing and filling - this Thai inspired soup ticks all the boxes. On top of that it contains anti inflammatory and vitamin C packed ingredients that are going to make you feel great from the first bite.

Overview Ingredients Method
Prep time
15 mins
Cook time
10 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
Diet
Pescatarian
Contains
Shellfish, Fish, Soy View all Chilli, Coconut, Prawns, Peppers, Tomato, Lemongrass, Shellfish, Ginger, Rice, Pak Choy, Grains, Fish, Lime, Coriander, Soy, Bell Peppers
Ingredients
Serves 2
Metric Imperial
2 tbsp
coconut oil
Swaps: sesame oil
1
lemongrass
bottom third only, tough outer layer removed and finely sliced
5cm
grated
2
kaffir lime leaf
2
birdseye chilli
crushed
200g
halved
500ml
vegetable stock
use low FODMAP vegetable stock
100g
jumbo prawns
peeled and cleaned if necessary
160g
red pepper
Swaps: asparagus
sliced
160g
pak choi
Swaps: baby spinach, savoy cabbage, white cabbage, spinach, green beans
halved
0.5
juiced
1 tbsp
fish sauce
1 tbsp
maple syrup
100g
rice noodles
cooked
5g
coriander
roughly chopped
The Doctor's Kitchen
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices

NUTRITION PER SERVING (Read more)

17g
Protein
444kcal
Calories
16g
Total Fat
62g
Carbs
15g
Sugars
5g
Fibre
147mg
Calcium
11%
 
3mg
Iron
17%
 
75mg
Magnesium
18%
 
1019mg
Potassium
22%
 
1526mg
Sodium
66%
 
0mg
Vitamin B1
0%
0.7mcg
Vitamin B12
29%
 
0.1mcg
Vitamin D
1%
 
3.4mg
Vitamin E
23%
 
114mcg
Vitamin B9
29%
 
456mcg
Vitamin A
51%
 
173mg
Vitamin C
192%
 
1.8mg
Zinc
16%
 
48mcg
Vitamin K
40%
 
0.3mg
Copper
33%
 
0.4mg
Vitamin B2
31%
 
2.5mg
Vitamin B3
16%
 
0.6mg
Vitamin B6
35%
 
251mg
Phosphorus
20%
 
Protein: 17g; Calories: 444kcal; Total Fat: 16g; Carbs: 62g; Sugars: 15g; Fibre: 5g; Calcium: 147mg (11%); Iron: 3mg (17%); Magnesium: 75mg (18%); Potassium: 1019mg (22%); Sodium: 1526mg (66%); Vitamin B1: 0mg (0%); Vitamin B12: 0.7mcg (29%); Vitamin D: 0.1mcg (1%); Vitamin E: 3.4mg (23%); Vitamin B9: 114mcg (29%); Vitamin A: 456mcg (51%); Vitamin C: 173mg (192%); Zinc: 1.8mg (16%); Vitamin K: 48mcg (40%); Copper: 0.3mg (33%); Vitamin B2: 0.4mg (31%); Vitamin B3: 2.5mg (16%); Vitamin B6: 0.6mg (35%); Phosphorus: 251mg (20%)
Show more
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
Diet
Pescatarian
Contains
Shellfish, Fish, Soy View all Chilli, Coconut, Prawns, Peppers, Tomato, Lemongrass, Shellfish, Ginger, Rice, Pak Choy, Grains, Fish, Lime, Coriander, Soy, Bell Peppers
Ingredients
Serves 2
Metric Imperial
2 tbsp
coconut oil
Swaps: sesame oil
1
lemongrass
bottom third only, tough outer layer removed and finely sliced
5cm
grated
2
kaffir lime leaf
2
birdseye chilli
crushed
200g
halved
500ml
vegetable stock
use low FODMAP vegetable stock
100g
jumbo prawns
peeled and cleaned if necessary
160g
red pepper
Swaps: asparagus
sliced
160g
pak choi
Swaps: baby spinach, savoy cabbage, white cabbage, spinach, green beans
halved
0.5
juiced
1 tbsp
fish sauce
1 tbsp
maple syrup
100g
rice noodles
cooked
5g
coriander
roughly chopped
The Doctor's Kitchen

Ingredients

Serves 2
Metric Imperial
2 tbsp
coconut oil
Swaps: sesame oil
1
lemongrass
bottom third only, tough outer layer removed and finely sliced
5cm
grated
2
kaffir lime leaf
2
birdseye chilli
crushed
200g
halved
500ml
vegetable stock
use low FODMAP vegetable stock
100g
jumbo prawns
peeled and cleaned if necessary
160g
red pepper
Swaps: asparagus
sliced
160g
pak choi
Swaps: baby spinach, savoy cabbage, white cabbage, spinach, green beans
halved
0.5
juiced
1 tbsp
fish sauce
1 tbsp
maple syrup
100g
rice noodles
cooked
5g
coriander
roughly chopped

Method

1

Gather your ingredients.

2

Heat the coconut oil in a large pot over a medium heat, add the lemongrass, ginger, kaffir lime leaves and chillies. Cook for 1 minute until fragrant.

3

Add the tomatoes and sauté for another 3 minutes.

4

Pour in the stock, and add the prawns, red pepper, pak choi, lime juice, fish sauce and maple syrup. Simmer for 5 minutes until the prawns are cooked.

5

Divide the noodles into serving bowls, ladle over the soup and top with the fresh herbs.

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User comments (7)

Joanne 2 months ago

Absolutely lovely. Packed full of flavour and just cooked fresh vegetables. Added extra fish sauce for a bit more taste. A delicious healthy meal. Will make this again

Sue 8 months ago

Very tasty and once accumulated all the bits so easy to make - will definitely make again

Joanna 9 months ago

Really tasty. Added more lime juice and fish sauce to taste. Added fish in addition to prawns. Used rice instead of noodles.

Katie 10 months ago

Really liked this

ruth 11 months ago

Yet another fantastic meal from Dr's kitchen.

Finn 1 year ago

Superb, restorative, my go to!

Lindsey 1 year ago

Really delicious. Will return to this one often..love a noodle soup

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Recipe by Dr Rupy Aujla and in the categories: Asian Inspired, Dr Rupy's Faves, Fish, Low FODMAP, Soups, Thai, Anti-Inflammatory, Lunch, Dinner

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