Spicy prawn soup

Spicy prawn soup

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(74 ratings)

Prep: 5 mins


Serves 4

A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal327
  • fat17g
  • saturates10g
  • carbs32g
  • sugars4g
  • fibre4g
  • protein16g
  • salt0.97g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 300g bag crunchy stir-fry vegetables
  • 140g shiitake mushroom, sliced
  • 2 tbsp Thai green curry paste
  • 400g can reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 200ml vegetable or fish stock
  • 300g medium straight-to-wok noodle
  • 200g bag large, raw prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  1. Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.

  2. Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.

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Comments, questions and tips

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15th May, 2019
Quick, easy and delicious!
10th Jul, 2018
Love this recipe and it tastes so good!!! Easy to make as well and is a favourite with my mom
12th Jul, 2017
Delicious! I added mushrooms first then other stir fry veggies. I'll be cooking this again for sure!
poshpause's picture
3rd Feb, 2017
This soup was just SO different and so gorgeous. Spicy Thai curry flavours, juicy, meaty big fat prawns, creamily nutty with coconut and with a whole bevy of rice noodles and veggies (onion, garlic, red & orange peppers, red chilli, baby corn, bok choi, courgette, beansprouts and mushrooms, to name a few!) plus tangy with lime juice, I loved it. I tinkered about with it a bit as with the vegetable shortages at the moment, getting a stir fry pack was impossible. So I added my own selection of veggies and the lime juice to just freshen everything up and used red Thai curry paste as that was what I had in the fridge. I am SO doing this again.
15th Jan, 2017
I agree with the posts before, this is a lovely recipe but you definitely need to double the stock, otherwise it is too thick.
22nd Sep, 2016
really good soul, quick and tasty. Can use tofu or chicken instead of prawns, or even extra mushrooms. Also have added things like fresh chili, fish sauce, squeeze of lime and coriander.
22nd Aug, 2015
Quick, easy and delicious. A winner.
24th May, 2015
Made this on Friday and OMG it was so delicious. Couldn't stop eating it. Added some chill peppers as we love spicy food. I also fried the curry with the vegetables so they can absorb the flavor. Had the left over sauce with rice the following day. Definitely a keeper.
22nd Apr, 2015
Lovely. I also added some fresh chili and finished off with some coriander
4th Jan, 2015
Just made this for myself and my other half for the start of a 'fruit and soup diet'. First day off with a bang! Both Ioved it though I had to omit mushrooms as he doesn't like them (woe is me). We agreed it would be just as good without the prawns if we wanted to save money, they're just a treat in the dish every now and then. Liked the thicker sauce but agree that it's not really a soup without more stock to thin it out. Will deffo be making again and we want to add chilli or use red paste.


27th Aug, 2014
We don't get such ready-to-wok veg bags, so what do you suggest, which vegetables could be used? I'm keen on trying it out already but wouldn't want to spoil it with a bad choice of veggies.
goodfoodteam's picture
11th Sep, 2014
Thanks for your question use a mixture of vegetables such as beansprouts, sliced peppers, sugarsnap peas, mushrooms, mange tout, baby sweetcorn.
8th Oct, 2013
beautiful, but added fresh ginger, chilli and garlic at the begininng, then needed to add more stock, plus a good squeeze of lime at the end as others have said, i like strong flavours though so up to the individual, my hubby would eat that every night!
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