Thai curry noodle soup
This Asian creation transports the vibrant energy of Thai streets directly to your table, featuring a mesmerizing harmony of refined green curry heat and the luscious creaminess of rich coconut milk. The pairing of thick udon noodles with succulent shrimp and a medley of crisp vegetables offers a profound, refreshing, and deeply satisfying culinary experience for those seeking bold, aromatic flavors.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 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.
- 2Bring 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.
Ingredients
Nutrition
- Calories
- 280
- Protein
- 30g
- Carbs
- 14g
Chef tips
To get the most out of your green curry paste, lightly sauté it with a bit of the thick coconut cream at the start of cooking until a wonderful aroma fills the kitchen. For a stunning presentation, top with crushed peanuts and fresh cilantro; for a meat version, add thin strips of chicken breast that will cook quickly in the boiling soup.
Culinary reasoning
This Asian creation transports the vibrant energy of Thai streets directly to your table, featuring a mesmerizing harmony of refined green curry heat and the luscious creaminess of rich coconut milk. The pairing of thick udon noodles with succulent shrimp and a medley of crisp vegetables offers a profound, refreshing, and deeply satisfying culinary experience for those seeking bold, aromatic flavors.