Prawn, kimchi and noodle soup

Serves: 2-3 - Time:

Prawn, kimchi and noodle soup

I had originally been toying with making a prawn, kimchi and noodle salad, but the weather was Baltic and so a warming soup seemed a much better plan. I used my homemade kimchi (see the Kimchi Soup recipe) but you could use shop-bought. Kimchi is wondrous stuff- it is an instant flavour enhancer-so much so that you don’t need a rich stock for the soup base. I can polish off a lot of this soup so I have stated it serves 2-3 but you may find it stretches to four less greedy people. You don’t have to use the baby corn and mangetouts but I would stick to vegetables that provide a bit of bite. I might also add that, if you have indulged over the Christmas break, this soup is extremely satisfying yet light on calories.


  • 1 tablespoon sunflower oil
  • 1 bunch spring onion, trimmed and finely chopped
  • 1 stick lemon grass, outer layer removed and finely chopped
  • 1 heaped tablespoon brown miso paste
  • 1 litre water or vegetable stock (cube is fine)
  • 200g kimchi
  • 2 tablespoons Thai fish sauce
  • 225g mixed baby corn and mangetouts, roughly chopped
  • 200g raw peeled prawns
  • 200g cooked noodles, udon, rice or egg noodles
  • 2 tablespoons finely chopped coriander


  1. Heat the oil in a large saucepan and sauté the spring onions and lemon grass for 3-4 minutes. Add the miso paste and water (or veg stock) and bring to the boil, stirring to mix in the miso.
  2. Stir in the kimchi and Thai fish sauce. Add the vegetables and simmer for 5 minutes. Stir in the prawns and noodles and cook for 2 minutes until the prawns are pink. Sprinkle over the coriander and serve immediately. 
Prawn, kimchi and noodle soup