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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22nd Oct, 2012
Also added a crushed garlic clove to the veg when stir-frying it.
22nd Oct, 2012
This was delicious! I used rice noodles (trying to avoid wheat) and added some mussels and a little cooked chicken that I had left over from lunch. I used 300mls of fish stock and 300mls of coconut milk to make it less "coconut". It didn't have much liquid in the finished "soup" but that could have been down to the noodles. Next time I will stick to medium noodles as my hubby wasn't keen on "skinny ones". Very pleased with this recipe though - so quick and easy - and very filling.
31st Jul, 2012
I make this all the time now, even sometimes without the prawns for a vegetarian version and it tastes great all the same.
27th Jun, 2012
Defo a 5 star tasty dish! Didn't think there was much you could do to improve this dish but I think I may try it out with the red thai paste for a change, see what its like! :-) Would gladly serve this at a dinner party for a superb starter. xx
24th Feb, 2012
Forgot to star it!!! I'd give it 6 !!!
24th Feb, 2012
I just love this recipe, I use it often, its my comfort food. I always make sure I have coconut milk in the cupboard and raw prawns in the freezer so I am ready for when the mood takes me. I put some chopped coriander on top just before serving, yummy.
11th Jan, 2012
Made this a few weeks ago, found it quite nice but not amazing. It was quite spicy which isn't really my thing so next time I'd use less Thai paste. Also it made more of a sauce than a soup. I'll probally use more stock next time.
2nd Jul, 2011
I'm giving this a five star cos it's delicious and quick and satisfying. Perfect mid week/Lazy Saturday night meal. I took advice and added some fish sauce. Will add a touch of lime next time and serve with prawn crackers I think ;))
16th Jun, 2011
This is just delicious. I double the qty of stock otherwise it's more like a stir fry. The best stir fry veg are the ones with peppers and onions in to give a bit of bite. Made it for friends and family and all enjoy.
15th Jun, 2011
Yummy. Try frying a little garlic and fresh chilli in oil for no more than 30 seconds (without browning the garlic) before adding the veges. Then, as others have suggested, a little fish sauce and fresh lime juice after it's taken off the heat before serving. Also, a small handful of fresh bean sprouts, sliced spring onion and/or fresh chopped chilli as a garnish works well too.


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