Prawn mee soup
A deep orange prawn and pork broth over noodles with prawns, egg and spinach.
- Time50 min
- LevelMedium
- Costabout £3.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Peel the prawns and keep the shells and heads. Keep the prawn flesh in the fridge.
- 2
Heat the oil in a large pan and fry the shells for 5 minutes until bright orange. Add the garlic, shallots, chillies and paprika and cook for 3 minutes.
8 min - 3
Add the pork ribs and water, bring to the boil, then simmer for 30 minutes.
30 min - 4
Strain the broth into a clean pan, pressing the shells. Season with the fish sauce, coconut sugar and pepper.
- 5
Boil the eggs for 7 minutes, peel and halve them. Cook the noodles and spinach in boiling water for 2 minutes, then drain. Poach the prawns in the broth for 2 minutes until pink.
2 min - 6
Divide the noodles between bowls, add prawns, egg and spinach, ladle over the broth and finish with fried shallots.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.