Prawn and angel hair pasta soup

April 12, 2013 (Last Updated: January 30, 2019)
Fish broth with deep-fried kataifi-wrapped prawns recipe

Prawn and angel hair pasta soup

Serves: 4
Cooking Time: 15 mins


  • 30ml (2 tbsp) olive oil
  • 2 garlic cloves, crushed
  • 1,8L fish stock
  • 8 large prawns, cleaned
  • 100g sugar snap peas, thinly sliced
  • 150g angel hair pasta
  • 10ml (2 tsp) fish sauce
  • 60ml (¼ cup) fresh coriander
  • fresh lime wedges, to serve



Heat the oil in a large pot and sauté the garlic for a few seconds.


Add the stock and bring to a boil. Mix in the prawns and sugar snap peas, and simmer until the prawns turn pink, about 5 minutes.


Add the pasta and continue to cook, about 2 minutes.


Stir in the fish sauce and coriander. Serve immediately with lime wedges.



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