Thai curry noodle soup
Thai green curry paste, stir-fry vegetables and raw king prawns come together in this Thai seafood — 45 minutes, 3 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 3 steps.
You'll mainly reach for frying pan / skillet and saucepan. At easy difficulty across 3 steps, it's a good one for a busy evening. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
- 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.
You'll use: Frying pan / skillet · Saucepan · Pan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
What to serve with Thai curry noodle soup
- Pad See Ew Chicken
- Thai Green Curry Chicken
- Massaman Beef curry Beef
- Panang chicken curry (kaeng panang gai) Chicken
Tips & common questions
How long does Thai curry noodle soup take to make?
About 45 minutes from start to finish — an estimate based on the 3 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Thai curry noodle soup via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.