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Chestnut mushroom and prawn noodle soup

Australian Gourmet Traveller and Lau's Family Kitchen Chinese recipe for chestnut mushroom and prawn noodle soup

  • Serves 4
Chestnut mushroom and prawn noodle soup
Chestnut mushroom and prawn noodle soup

Ingredients

  • 375 gm fresh thin egg noodles
  • 300 gm medium green prawns, peeled, veins removed, tails intact
  • 2 bunches baby bok choy, bases trimmed and leaves separated
  • 1.2 litres chicken stock
  • 100 gm chestnut mushrooms
  • To serve: sesame oil

Method

Main
  • 1
    Cook noodles in a large saucepan of boiling water for 2 minutes, drain and refresh under cold running water.
  • 2
    Blanch prawns in a separate saucepan of boiling water for 10 seconds, then transfer to an absorbent paper-lined plate to drain. Add bok choy to water and blanch for 20 seconds, then drain and refresh under cold running water.
  • 3
    Bring chicken stock to the boil in a large saucepan, add noodles to warm through, then divide noodles between bowls. Add prawns and mushrooms to chicken stock and cook for 2 minutes, then add bok choy and stir. Arrange prawns, mushrooms and bok choy over noodles, then ladle over chicken stock and serve immediately with a few drops of sesame oil.
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