Thai curry noodle soup
Alright, folks, let's talk about my Thai curry noodle soup recipe! Now, I once made this dish for a dinner party and accidentally put way too much red chili in it. Let's just say, it was a spicy night to remember! Now, in addition to the ingredients and steps listed, here's a tip for you: if you want to add an extra kick to this soup, try squeezing in some fresh lime juice right before serving. It really brightens up the flavors! So, in a saucepan, heat up some oil and get that curry paste sizzling. Don't be shy, let the aromas fill your kitchen! Then, toss in the veggies and prawns—cook until those prawns turn pink. Pour in the creamy coconut milk, veggie stock, and noodles. Let it all simmer together. Serve this Thai curry noodle soup with a sprinkle of fresh coriander, basil, and maybe a few slices of red chili if you're feeling brave. Enjoy the explosion of flavors in every spoonful!
Ingredients
- Vegetable Oil1 teaspoon
- Thai Green Curry Paste1 tbsp
- Stir-fry Vegetables220g
- Raw King Prawns150g
- Coconut Milk150ml
- Vegetable Stock225ml
- Udon Noodles250g
- Coriander10g
- Basil10g
- Red Chilli1 sliced
- Spring Onions1 sliced
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
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