Thai Green Curry Noodle Soup Recipe
Introduction
This Thai curry noodle soup is a comforting and flavorful dish perfect for a quick weeknight meal. Packed with fresh vegetables, prawns, and aromatic herbs, it combines the creamy richness of coconut milk with the vibrant kick of green curry paste.
Ingredients
- 1 tsp vegetable oil
- 1 heaped tbsp Thai green curry paste
- 220g stir-fry vegetable mix
- 150g raw prawns, shelled
- 180ml light coconut milk
- 220ml vegetable stock, made with 1 low-salt stock cube
- 250g straight-to-wok udon noodles
- 5g coriander, roughly chopped
- 5g Thai basil, roughly torn
- 1 red chilli, sliced, to serve (optional)
- 1 spring onion, sliced, to serve
Instructions
- Step 1: Heat the vegetable oil in a saucepan over medium heat. Add the Thai green curry paste and cook for 1 minute until fragrant.
- Step 2: Stir in the stir-fry vegetable mix and raw prawns. Cook for about 3 minutes until the prawns turn mostly pink.
- Step 3: Pour in the light coconut milk and vegetable stock, then add the udon noodles.
- Step 4: Bring the soup to a boil, then reduce the heat to a simmer. Cook for 5 minutes, or until the noodles are tender and the vegetables are cooked but still crisp.
- Step 5: Divide the soup between two bowls. Garnish with the chopped coriander, torn Thai basil, sliced red chilli, and spring onion before serving.
Tips & Variations
- For a vegetarian version, replace prawns with tofu and use vegetable stock. Add mushrooms for extra texture.
- Adjust the amount of curry paste according to your spice preference.
- If you prefer a thicker soup, reduce the stock slightly or simmer a little longer before adding noodles.
- Fresh herbs are key to authentic flavor, so don’t skip the coriander and Thai basil garnish.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot. The noodles may absorb some liquid during storage, so add a splash of water or stock when reheating to loosen the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this recipe?
Yes, frozen prawns work well. Just thaw them completely before cooking and pat dry to avoid extra moisture in the soup.
What can I substitute for udon noodles?
You can use rice noodles, egg noodles, or even spaghetti in a pinch. Adjust the cooking time accordingly, as some noodles cook faster than udon.
Print
Thai Green Curry Noodle Soup Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
A vibrant and flavorful Thai green curry noodle soup featuring tender prawns, fresh stir-fry vegetables, and creamy coconut milk, all simmered together with fragrant Thai herbs for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 tsp vegetable oil
- 1 heaped tbsp Thai green curry paste
- 220g stir-fry vegetable mix
- 150g raw prawns, shelled
- 180ml light coconut milk
- 220ml vegetable stock, made with 1 low-salt stock cube
- 250g straight-to-wok udon noodles
- 5g coriander, roughly chopped
- 5g Thai basil, roughly torn
- 1 red chilli, sliced, to serve (optional)
- 1 spring onion, sliced, to serve
Instructions
- Prepare the base: Heat the vegetable oil in a saucepan over medium heat. Add the Thai green curry paste and cook for 1 minute to release its aromatic flavors.
- Cook the vegetables and prawns: Add the stir-fry vegetable mix and raw shelled prawns to the saucepan. Cook for about 3 minutes, stirring occasionally, until the prawns turn mostly pink.
- Add liquids and noodles: Pour in the light coconut milk and the prepared vegetable stock made from the low-salt stock cube. Add the udon noodles to the pot.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook for 5 minutes until the noodles are soft and the vegetables are tender yet still crisp.
- Serve: Divide the soup evenly between two bowls. Garnish with roughly chopped coriander, torn Thai basil, sliced red chilli (optional), and sliced spring onion for added freshness and spice.
Notes
- Use low-salt vegetable stock to keep the sodium levels moderate.
- Adjust the amount of Thai green curry paste depending on your heat preference.
- For a vegetarian version, replace prawns with tofu and use vegetable-based curry paste.
- Ensure not to overcook the noodles to maintain a pleasant texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai green curry, noodle soup, prawn soup, coconut milk, stir-fry vegetables, Thai cuisine, quick soup recipe
