Lunch

Hot and Sour Prawn Soup with Rice Noodles

Name: Hot and Sour Prawn Soup with Rice Noodles
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 300 g Raw king prawns, peeled; 150 g Mushrooms; 150 g Cherry tomatoes; 240 g Cooked rice noodles; 800 ml Water; 2 tsp (10 g) Fish sauce; A thumb, sliced Fresh ginger; One, sliced Fresh red chilli; Juice of one Lime juice; 40 g Spring onion; A handful Fresh coriander

A sharp, hot broth built from water, fish sauce, lime and chilli rather than a stock cube, with king prawns, mushrooms and rice noodles. 276 kcal a bowl.

Calories: 276kcal
Protein: 29g
Fat: 2g
Carbs: 34g

Per serving, makes 2. 20 minutes of work. Published 8 September 2026.

Allergens

Fish
Crustaceans

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Hot and Sour Prawn Soup with Rice Noodles, plated and ready to serve. — The finished recipe. Hot and Sour Prawn Soup with Rice Noodles

Ingredients 1 to 6 for hot and sour prawn soup with rice noodles arranged separately on a dark worktop. — Ingredients 1 to 6. 300 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.). 150 g Mushrooms. 150 g Cherry tomatoes. 240 g Cooked rice noodles (Cooked weight, after soaking.). 800 ml Water. 2 tsp (10 g) Fish sauce

Ingredients 7 to 11 for hot and sour prawn soup with rice noodles arranged separately on a dark worktop. — Ingredients 7 to 11. A thumb, sliced Fresh ginger. One, sliced Fresh red chilli. Juice of one Lime juice. 40 g Spring onion. A handful Fresh coriander

Hot and Sour Prawn Soup with Rice Noodles, preparation step 1: Bring the water to the boil with the ginger, the chilli and the white parts of the spring onions. Simmer for ten minutes so the water takes on some flavour. — Step 1. Bring the water to the boil with the ginger, the chilli and the white parts of the spring onions. Simmer for ten minutes so the water takes on some flavour.

Hot and Sour Prawn Soup with Rice Noodles, preparation step 2: Add the halved mushrooms and the halved tomatoes and cook for three minutes. — Step 2. Add the halved mushrooms and the halved tomatoes and cook for three minutes.

Hot and Sour Prawn Soup with Rice Noodles, preparation step 3: Drop in the prawns and cook for two minutes, until they have curled and turned pink right through. — Step 3. Drop in the prawns and cook for two minutes, until they have curled and turned pink right through.

The finished hot and sour prawn soup with rice noodles. — Step 4. Take it off the heat and add the fish sauce and lime. Divide the noodles between two bowls, ladle the soup over and finish with coriander and the green spring onion.

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Ingredients

Raw king prawns, peeled300 g
Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.
Mushrooms150 g
Cherry tomatoes150 g
Cooked rice noodles240 g
Cooked weight, after soaking.
Water800 ml
Fish sauce2 tsp (10 g)
Fresh gingerA thumb, sliced
Fresh red chilliOne, sliced
Lime juiceJuice of one
Spring onion40 g
Fresh corianderA handful

Method

Bring the water to the boil with the ginger, the chilli and the white parts of the spring onions. Simmer for ten minutes so the water takes on some flavour.
Add the halved mushrooms and the halved tomatoes and cook for three minutes.
Drop in the prawns and cook for two minutes, until they have curled and turned pink right through.
Take it off the heat and add the fish sauce and lime. Divide the noodles between two bowls, ladle the soup over and finish with coriander and the green spring onion.

Worth knowing

Built on water, so it carries no celery flag from a stock cube. The flavour comes from the fish sauce, the lime and the aromatics, and it wants all of them.
Fish sauce and lime go in off the heat. Boiled, the lime turns flat and bitter. Taste and add more of either until it makes you sit up.

Other lunch recipes that share ingredients with this one, or every lunch under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.