Spicy Udon Noodle Seafood Broth

Clams and raw prawns combine with Japanese noodles to make this deeply tasty soup noodle dish
By Simon Rimmer
Spicy Udon Noodle Seafood Broth
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 2 onions, chopped
  • 2 courgettes, chopped
  • 2 carrots, chopped
  • 2 leeks, chopped
  • 2 red chillies
  • grated zest and juice of 1 limes
  • 2 cloves garlic, peeled
  • 6 lime leaves
  • 1 yellow pepper, chopped
  • black pepper
  • 8 raw king prawns, de-veined
  • 1 tbsp sunflower oil
  • salt and black pepper
  • 115 g fresh clams, or tinned clams, drained
  • 2 shallots, sliced
  • 1 red pepper, sliced
  • 50 g salmon, cut into chunks
  • 200 g udon noodles, cooked
  • half cucumber, deseeded and cut into short fine strips
  • 1 carrot, peeled and sliced into thin rings
  • chopped coriander


1. First make the broth. Place the onions, courgettes, carrots, leeks, chillies, lime zest and juice, garlic, lime leaves and yellow pepper in a large saucepan. Cover with 1.75 litre of water.

2. Bring to the boil. Reduce heat and simmer for 25 minutes. Strain the stock into a clean saucepan. Bring back to the boil, reduce heat and simmer for 15 more minutes. Season with salt and freshly ground pepper.

3. Heat a griddle pan until very hot. Toss the king prawns with the oil. Season with salt and freshly ground pepper. Cook the prawns on the griddle until they turn pink and opaque, a matter of minutes.

4. Meanwhile, place 400ml of the spicy broth in a saucepan. Bring to the boil. Add the fresh clams. Cook for 2 minutes. Add the shallots, red pepper, salmon and noodles. Cook for 2 more minutes.

5. Serve the noodle broth topped with the griddled prawns, cucumber strips, carrot slices and chopped coriander.

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