Serves 2
20 min
Thai Curry Noodle Soup
Recipe GLPR8f3edae18530f2
A vibrant, aromatic Thai green curry noodle soup loaded with succulent prawns, tender vegetables, and soft udon noodles in a luscious coconut broth. Ready in just 20 minutes, this comforting one-pot dish balances herbaceous curry paste, creamy coconut milk, and fresh herbs for an authentic taste of Thailand.
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Ingredients
1 tsp vegetable oil
1 heaped tbsp Thai green curry paste
220g stir-fry vegetable mix
150g raw prawns, peeled and deveined
180ml light coconut milk
220ml vegetable stock made with 1 low-salt stock cube
250g straight-to-wok udon noodles
5g fresh coriander, roughly chopped
5g Thai basil, roughly torn
1 red chilli, thinly sliced, for serving (optional)
1 spring onion, thinly sliced, for serving
Directions
Heat the vegetable oil in a saucepan over medium heat. Once hot, add the Thai green curry paste and stir-fry for 1 minute, allowing the flavors to bloom and the paste to become fragrant.
Add the stir-fry vegetable mix and raw prawns to the pan. Stir well to combine with the curry paste, and cook for 3 minutes, stirring occasionally, until the prawns are mostly pink and cooked through to an internal temperature of 145°F.
Pour in the light coconut milk and vegetable stock. Add the udon noodles, breaking them apart gently if needed, and stir to distribute evenly throughout the pan.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes until the noodles are tender and cooked through and the vegetables are soft but still retain some texture.
Divide the soup between two bowls. Garnish each bowl with fresh coriander and Thai basil. Top with sliced red chilli if desired and scatter the sliced spring onion over the top before serving.
