Dinner · Thai

Thai curry noodle soup

Name: Thai curry noodle soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 teaspoon Vegetable Oil; 1 tbsp Thai Green Curry Paste; 220g Stir-fry Vegetables; 150g Raw King Prawns; 150ml Coconut Milk; 225ml Vegetable Stock; 250g Udon Noodles; 10g Coriander; 10g Basil; 1 sliced Red Chilli; 1 sliced Spring Onions

A quick and fragrant Thai-inspired soup packed with king prawns, crunchy vegetables, and thick udon noodles in a creamy coconut broth.

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Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 2
Level: Easy

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Method

Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns. Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles.
Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.

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