15-Minute Thai Green Curry Prawn Noodle Soup
A fragrant and creamy Thai-inspired soup packed with succulent prawns, tender vegetables, and thick udon noodles. This quick one-pot meal is perfect for a weeknight dinner when you crave bold, aromatic flavors without the long wait.
Servings2 Portions
Prep Time5 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
2
- raw prawns shelled150 g
- straight-to-wok udon noodles250 g
- stir-fry vegetable mix220 g
- Vegetable oil1 tsp
- heaped Thai green curry paste1 tbsp
- light coconut milk180 ml
- vegetable stock made with 1 low-salt stock cube220 ml
- Thai basil roughly torn5 g
- fresh coriander5 g
- red chilli sliced, to serve1
- spring onion sliced, to serve1
Step-by-Step Instructions
01
Heat the vegetable oil in a large saucepan over medium heat. Add the Thai green curry paste and sauté for about 1 minute until it becomes fragrant.
02
Add the stir-fry vegetable mix and the raw prawns to the pan. Cook for 3 minutes, stirring frequently, until the prawns have turned mostly pink and the vegetables begin to soften.
03
Pour in the light coconut milk and vegetable stock, then add the straight-to-wok udon noodles. Stir gently to combine.
04
Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cook for 5 minutes until the noodles are heated through and the vegetables are tender but still retain a slight bite.
05
Divide the soup between two deep bowls. Garnish with roughly chopped coriander, torn Thai basil, sliced red chilli, and spring onions before serving hot.
