Thai Prawn Soup

Thai Prawn Soup

Another from the WW Community from years ago.  Points quoted are for Original point plan so recalculate for Propoints or Smart Points
From the kitchen of YKNIGHT

servings | 4
estimated Points® per serving | 2.5

2 tsp olive oil
Bunch of spring onions
inch square cube of fresh ginger
two cloves of garlic
2 red chillis

2 medium sized leeks
1 butternut squash
2 portions of thin thai stir-fry noodles
200g of uncooked king prawns

nam pla (thai fish sauce)
soy sauce
vegetable or chicken stock
seasoning


NotesChop the spring onions, ginger, garlic and chillis and sweat gently in olive oil 'til soft. Add sliced leeks and diced squash, and on low heat with lid on, sweat for 10-15 minutes. Add 1L of stock, and sauces to taste and cook until squash is just tender. Add Thai noodles and cook in soup according to instructions (Sharwooods' take 4 mins). Season. Add king prawns and continue cooking gently until the prawns have gone a lovely pink colour. Serve immediately.

Eat with spoon, chopsticks and a massive napkin!


Can make it as hot or savoury as you like- could add Worchestershire sauce, or chilli sauce, Use any veg that you fancy- just make sure it has a little bite to it. Also works with chicken.