Thai · seafood

Thai curry noodle soup

Name: Thai curry noodle soup
Yield: 4 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vegetable Oil1 tsp
Thai Green Curry Paste1 tbsp
Stir-fry Vegetables220 g
Raw King Prawns150 g
Coconut Milk150 ml
Vegetable Stock225 ml
Udon Noodles250 g
Coriander10 g
Basil10 g
Red Chilli1
Spring Onions1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
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.