Thai curry noodle soup

Name: Thai curry noodle soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1 teaspoon Vegetable Oil; 1 tbsp Thai Green Curry Paste; 220 g Stir-fry Vegetables; 150 g Raw King Prawns; 150 ml Coconut Milk; 225 ml Vegetable Stock; 250 g Udon Noodles; 10 g Coriander; 10 g Basil; 1 sliced Red Chilli; 1 sliced Spring Onions

A classic Thai seafood from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

697

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Thai Seafood in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/thai-curry-noodle-soup

Ingredients

1 teaspoonVegetable Oil
1 tbspThai Green Curry Paste
220 gStir-fry Vegetables
150 gRaw King Prawns
150 mlCoconut Milk
225 mlVegetable Stock
250 gUdon Noodles
10 gCoriander
10 gBasil
1 slicedRed Chilli
1 slicedSpring Onions

Instructions

01
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.
02
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.