A lower-calorie way to make Prawn noodle soup
Prawn noodle soup with roasted-shell broth and lean pork
Roasted prawn-shell broth, prawns, lean pork, noodles and kang kong make a deep savoury bowl for about 475 kcal.
Prawn noodle soup should taste of shells and slow extraction rather than a thick layer of chilli oil. Heads and shells roast until coral, then simmer with dried shrimp, garlic and a small lean-pork bone. The broth is strained and skimmed before noodles, prawns and pork are portioned, giving each bowl the characteristic amber depth with a clean finish.
What changes—and what stays
From with fatty pork ribs, lard, fried shallots and extra noodles often 650–900 kcal to 475 calories
Roast and extract prawn shells, chill or skim the stock, and use lean pork loin with measured noodles instead of fatty ribs and lard. Caramelised prawn shells, dried shrimp, garlic and white pepper create marine sweetness, balanced by fresh chilli, lime and leafy kang kong.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Roast and extract prawn shells, chill or skim the stock, and use lean pork loin with measured noodles instead of fatty ribs and lard | Caramelised prawn shells, dried shrimp, garlic and white pepper create marine sweetness, balanced by fresh chilli, lime and leafy kang kong. |
How the flavor stays
Caramelised prawn shells, dried shrimp, garlic and white pepper create marine sweetness, balanced by fresh chilli, lime and leafy kang kong.
A cost rule that survives inflation
Shell-on prawns provide both stock and protein; a small pork bone, kang kong and bean sprouts make the broth and six bowls economical.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1 kgshell-on prawns
- 500 gtrimmed pork loin
- 500 glean pork bones
- 420 gwholegrain wheat noodles
- 700 gkang kong
- 500 gbean sprouts
- 40 gdried shrimp
- 30 ggarlic
- 30 mlreduced-salt soy sauce
- 3 lwater
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Roast heads and shells
Peel and devein prawns, chill the meat and roast heads and shells with garlic until coral and deeply fragrant.
Look for: The shells are dry and richly coloured with no raw grey patches or burnt black garlic.
Step 2 · follow the visible cue
Extract, strain and skim stock
Simmer roasted shells, dried shrimp and blanched pork bones gently, crush the shells once, then strain finely and skim the surface.
Look for: The stock is clear amber, intensely prawny and free of shell grit, grey foam and a visible fat slick.
Step 3 · follow the visible cue
Poach lean pork and prawns
Poach the whole pork loin gently and slice it thinly; cook the prawn meat only until just opaque and curled.
Look for: Pork slices are moist and lean, while prawns are springy with translucent centres just turning opaque.
Step 4 · follow the visible cue
Cook noodles and build bowls
Boil noodles separately, blanch kang kong and sprouts, then divide all components and ladle over boiling-hot skimmed broth.
Look for: Each bowl has separate noodles, bright greens and equal prawns and pork beneath a clear amber broth.
Calories at the same serving size
214 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate strained broth for three days or freeze for one month. Keep seafood, pork and noodles separate and reheat each only once.
Refrigerate strained broth for three days or freeze for one month. Keep seafood, pork and noodles separate and reheat each only once.
Frequently asked questions
Why is the broth not prawny enough?
The shells were not roasted or were simmered too briefly. Brown them until aromatic and crush them once during a gentle extraction.
How do I prevent shell grit?
Do not blend the shells. Strain first through a sieve and then through a clean damp cloth or very fine filter.
- shell-on prawns1 kg
- trimmed pork loin500 g
- lean pork bones500 g
- wholegrain wheat noodles420 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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