Prawn Noodle Soup

Fresh with a fiery kick, this fragrant noodle soup is full of nutrient rich herbs, spices and protein. Cooking fresh produce in the Miele Steam Oven not only enhances the flavours, colours and aromas but also retains up to 50% more nutrients than conventional methods. To make this dish Vegan, replace the prawns with cubes of tofu and the chicken stock with vegetable stock


Serves 2

  • 500g raw prawns, shell on

  • 15g thinly sliced ginger

  • 2 garlic cloves, chopped

  • 1 lemongrass stalk, finely chopped

  • 2 red chillies, finely chopped

  • 1 spring onion, thinly sliced

  • 2 kaffir lime leaves

  • 1 tsp black peppercorns

  • 500g chicken stock

  • Large handful of coriander leaves

  • Small handful of mint leaves

  • 1 small Pak Choi

  • Sprig of Thai basil

  • 50g rice stick noodles


  1. Peel and de-vein the prawns.

  2. Place the prawn shells, ginger, peppercorns, garlic, lemongrass, kaffir lime leaves, chicken stock and half of the chillies in a steam tray.

  3. Steam at 100°C for 10 minutes in a Miele Steam Oven and leave to infuse for 20 minutes. Strain the broth from the tray into a bowl, add 1 tablespoon of lime juice and ½ of tablespoon fish sauce and season to taste. Set aside.

  4. Cover the noodles with boiling water in a bowl and leave for 5 minutes until softened, then drain. Add the prawns to the stock and transfer back into the steam tray. Steam at 90°C for 3 minutes.

  5. Place the noodles and Pak Choi leaves into serving bowls, and pour over the prawns and hot stock.

  6. Garnish with coriander leaves, mint, Thai basil and the remaining chilli.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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