Easy Main

Garlic prawn and vegetable stir fry soup

Name: Easy garlic prawn and vegetable stir fry soup recipe
Yield: 4
Ingredients: 80ml peanut oil; 25g ginger; 3 long green shallots, cut into 3cm pieces; 1 long red chilli, seeds removed, cut into thin matchsticks; 2 makrut lime leaves; 1 stalk lemongrass (inner core only), halved lengthways, bruised; 250g mixed Asian mushrooms, trimmed (we used shiitake, oyster and wood ear); 100g sugar snap peas; 100g snow peas; 40.00 ml chilli paste with soy bean oil (from Asian grocers, we used Pantai); 1.5l chicken; 270g packet ramen noodles (we used Hakubaku); 24 large green king prawns, peeled (tails intact), deveined; 4 garlic cloves, crushed; Finely grated zest of 1 lemon; 20.00 ml sesame oil, plus extra, to drizzle

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by Dominic Smith

May 26, 2025

"Prawns infused with garlic add a rich, umami depth to this soup. It’s perfect for a busy weeknight dinner or relaxed weekend gathering." - Dominic Smith

1/3 cup (80ml) peanut oil
5cm piece fresh ginger (25g), cut into thin matchsticks
3 long green shallots, cut into 3cm pieces
1 long red chilli, seeds removed, cut into thin matchsticks
2 makrut lime leaves
1 stalk lemongrass (inner core only), halved lengthways, bruised
250g mixed Asian mushrooms, trimmed (we used shiitake, oyster and wood ear)
100g sugar snap peas
100g snow peas
2 tbs chilli paste with soy bean oil (from Asian grocers, we used Pantai)
6 cups (1.5L) chicken or vegetable stock
270g packet ramen noodles (we used Hakubaku)

Garlic prawns

24 large green king prawns, peeled (tails intact), deveined
4 garlic cloves, crushed
Finely grated zest of 1 lemon
1 tbs sesame oil, plus extra, to drizzle

Method

1.

For the garlic prawns, place all ingredients in a large bowl, season to taste and toss well to coat. Refrigerate for 1 hour.
2.

Heat a large wok over high heat. Add 2 tbs peanut oil and stir-fry prawns for 2-3 minutes, until prawns are just cooked. Transfer prawns to a large plate.
3.

Return wok to high heat. Add ginger, shallot, chilli, lime leaves and lemongrass. Stir-fry for 1-2 minutes, until fragrant. Add mushrooms, greens and chilli paste and stir-fry for a further 1-2 minutes, until paste has broken down and started to coat mushrooms. Add prawns and stock and bring to a simmer. Reduce heat to low and simmer for 5 minutes, or until prawns are heated through.
4.

Meanwhile, cook ramen in a large saucepan of boiling salted water for 2-3 minutes, or according to packet instructions. Drain, refresh under cold running water and place in a large bowl. Drizzle with a little extra sesame oil, season to taste and toss to combine.
5.

To serve, divide noodles among bowls and spoon over soup with prawns and vegetables.