Thai curry noodle soup
Thai green curry paste, stir-fry vegetables and raw king prawns come together in this Thai seafood β 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 β fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
π Unit converter
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 Β· Saucepan Β· Pan
Watch how it's made
Hosted on YouTube β pressing play loads content from YouTube.
Ingredient substitutions
- Milk
- any unsweetened plant milk Β· Β½ cup evaporated milk + Β½ 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 β 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 β 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
Recipe data for Thai curry noodle soup via TheMealDB (open database). βΆ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.