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Green noodle soup with prawns

Green noodle soup with prawns


This speedy dish makes a great family dinner - just more or less chilli to adjust the heat level

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1121kj 267kcal
  • Fat
    Low 15%
  • Saturates
    Low 25%
  • Sugar
    Low 15%
  • Salt
    Med 15%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 1 tbsp sunflower oil
  • 4cm ginger, peeled and cut into matchsticks
  • 2 red chillies, sliced
  • 1 bunch Co-op spring onions, 2 sliced, the rest halved
  • 200g Tenderstem broccoli, half roughly chopped
  • 200g Co-op frozen peas
  • 700ml vegetable stock, made with 1 stock cube
  • 125g Co-op British baby spinach
  • 25g pack coriander, chopped
  • 300ml light coconut milk
  • Juice of 2 limes, plus wedges to serve
  • 250g Co-op medium egg noodles
  • 150g Co-op king prawns


  1. Heat half the oil in a large saucepan on a medium heat and fry the ginger, half the chilli, and the sliced spring onion for 3-4 mins
  2. Add the chopped broccoli, frozen peas and stock
  3. Simmer for 8-10 mins, then add the spinach, two-thirds of the coriander, and the coconut milk
  4. Simmer for a couple more minutes, then use a stick blender to purée into a smooth soup
  5. Add the lime juice and season
  6. Cook the noodles according to the pack instructions
  7. Meanwhile, heat the remaining oil in a pan or wok and stir fry the prawns with the rest of the broccoli and spring onion for 3-4 mins, or until cooked through
  8. Divide the noodles between 4 bowls and ladle over the soup
  9. Top with the stir fried veg and prawns, garnish with lime wedges and scatter over the remaining coriander and chilli to serve

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