Thai Curry Noodle Soup
A fragrant and warming Thai-inspired noodle soup made with green curry paste, king prawns, and creamy coconut milk. Ready in under 20 minutes, it's a satisfying bowl topped with fresh herbs, chilli, and spring onion.
Ingredients
-
Coconut Milk⚖ 151.5 g 💧 150 ml 🥄 10⅛ tbsp
-
Raw King Prawns⚖ 150 g None
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Vegetable Oil⚖ 4.5 g 💧 4.9 ml 🥄 1 tsp
-
Red Chilli⚖ 45 g 🌶️ 1 pcs
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Vegetable Stock⚖ 227.2 g 💧 225 ml 🥛 1 cup
-
Spring Onions⚖ 15 g 🧅 1 pcs
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Coriander⚖ 10 g ⅓ pcs
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Basil⚖ 10 g 3⅓ pcs
Also in this recipe
- Thai Green Curry Paste 1 tbsp
- Stir-fry Vegetables 220 g
- Udon Noodles 250 g
Total nutrition
504 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 1 teaspoon of vegetable oil in a saucepan over a medium heat and cook 1 tablespoon of Thai green curry paste for 1 minute. Add 220g of stir-fry vegetables and 150g of raw king prawns and cook for 3 minutes, until the prawns are mostly pink.
- Pour in 150ml of coconut milk and 225ml of vegetable stock, then add 250g of udon noodles. Bring to the boil, then reduce the heat to a simmer and cook for 5 minutes, until the noodles are cooked through and the vegetables are tender but still have a bite.
- Divide between two bowls and top with 10g of coriander, 10g of basil, 1 sliced red chilli, and 1 sliced spring onion.
Source:
TheMealDB
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