Easy Thai Coconut Prawn Soup with Egg Noodles

Name: Easy Thai Coconut Prawn Soup with Egg Noodles
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2
Ingredients: 10 pieces prawns/shrimp; 200 g fresh egg noodles; 400 g coconut milk; 500 ml chicken broth; 1 tbsp Vegetable oil; 2 clove garlic; 2 tsp ground ginger; 1 stalk lemongrass; 1 tbsp brown sugar; 1 1/2 tbsp fish sauce; 2 tsp curry powder; 1 tsp coriander powder; 2 tsp chilli garlic paste; 2 tsp lime zest; 1 handful bean sprouts; 4 pieces lime wedges; 1 handful fresh coriander leaves; 1 serving red onion, fried shallots, and red chilli

A fragrant and creamy Thai-inspired coconut soup packed with succulent prawns and tender egg noodles. This quick 20-minute meal perfectly balances sweet, salty, and spicy flavors for an authentic taste of Southeast Asia at home.

Servings2 Portions

Prep Time8 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

prawns/shrimp
10 pieces
fresh egg noodles
200 g
coconut milk
400 g
chicken broth
500 ml
Vegetable oil
1 tbsp
garlic
2 clove
ground ginger
2 tsp
lemongrass
1 stalk
brown sugar
1 tbsp
fish sauce
0.5 tbsp
curry powder
2 tsp
coriander powder
1 tsp
chilli garlic paste
2 tsp
lime zest
2 tsp
bean sprouts
1 handful
lime wedges
4 pieces
fresh coriander leaves
1 handful
red onion, fried shallots, and red chilli
1 serving

Step-by-Step Instructions

Heat the vegetable oil in a large saucepan over high heat. Add the prawns and sear them on both sides until they turn a light golden color. They do not need to be fully cooked through at this stage. Remove the prawns and set them aside on a plate.

Reduce the heat to medium. If the pan appears dry, add a small splash of extra oil to prevent the aromatics from burning.

Add the minced garlic, grated ginger, and finely chopped lemongrass to the pan. Sauté for about 20 seconds until the garlic is fragrant and turns a light golden hue.

Stir in the brown sugar and fish sauce. Cook for 30 seconds, stirring constantly, until the mixture bubbles and begins to look like a light caramel.

Add the chilli garlic paste, coriander powder, and curry powder. Stir well and cook for another 30 seconds to toast the spices and release their oils.