20-Min Prawn Noodle Soup with Chili Oil
Quick Malaysian-inspired prawn soup built on aromatic broth, fresh egg noodles, and briny pickled mustard greens. Finish with a drizzle of chili oil and a squeeze of lime for brightness.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
comfortfreshmalaysianshrimptendersilkyweeknightsoup
Ingredients
- 1 lb shrimp, peeled and deveined
- 6 cups chicken or seafood broth
- 8 oz fresh egg noodles
- ½ cup pickled mustard greens, chopped
- 3 tbsp chili oil
- 2 whole lime
- 3 cloves garlic, minced
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat, ~5 minutes.
- 2
Add garlic and stir until fragrant, about 30 seconds.
- 3
Drop noodles into boiling broth and cook until tender, ~4 minutes, stirring occasionally.
- 4
Add shrimp and pickled greens, stir gently, and cook until shrimp turns pink, ~2 minutes.
- 5
Ladle soup into bowls and drizzle each with chili oil.
- 6
Serve with lime wedges for squeezing over the top.
Tools you’ll need
- large pot (6-quart or larger)
- wooden spoon or ladle
- soup bowls
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