Thai prawn & peanut noodle soup

Thai prawn & peanut noodle soup

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Try this punchy aromatic broth that's packed with Asian spice and fresh flavours - top with nuts and chilli to your liking

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
596
protein
40g
carbs
30g
fat
35g
saturates
15g
fibre
4g
sugar
7g
salt
4.8g
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Ingredients

  • 4 tbsp Thai green curry paste
  • 3 tbsp smooth peanut butter
  • small pack coriander, stalks finely chopped, leaves picked
  • thumb-sized piece ginger, peeled and cut into fine matchsticks
  • 4 kaffir lime leaves, finely shredded
  • 2 x 400ml cans light coconut milk
  • 850ml chicken stock (use fresh stock if you can)
  • 3 tbsp soy sauce
  • juice 2 limes
  • 2 tbsp fish sauce
  • 4 small heads pak choi, halved or quartered through the stalk
  • 300g pack raw, peeled king prawns
  • 300g cooked rice noodles
  • 1 red chilli, sliced (deseeded if you don't like it too hot)
  • 4 tbsp roughly chopped dry-roasted peanuts

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Method

  1. Put the curry paste and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and sizzle for 1 min. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer, then gently boil for 5 mins.
  2. Add the soy, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour. Add the pak choi and prawns, and cook for 1 min until the prawns are pink and the pak choi has wilted. Stir in the rice noodles and cook for 30 secs more. To serve, divide the pak choi, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.

Recipe from Good Food magazine, February 2014

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Comments

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cshobbs's picture
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Tasty despite being very easy.
I turned this into a gluten free recipe by using gluten free stock, tamari rather than soy and rice noodles.

becca_123's picture
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This was a huge success! Easy to make in bulk in a big saucepan, too. I love the flavour of ginger so I peeled and grated it instead - this is also nice to eat that chunks of ginger in my opinion, because it just becomes part of the liquid of the soup. We also added chunks of diced chicken and poached them in the soup. Will definitely be making this again.

shelbygrace's picture
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I made this last night for our big family dinner and it went down a treat! Gorgeous flavours and really filling! A winner all round!

becca_123's picture
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I was recommended this by a friend and she was right - it's delicious! I didn't use the lime leaves as I couldn't get hold of them in time, but used the fresh lime juice, which seemed to do a great job of adding a zing on its own. We had it with diced chicken, which went in early on and was left to poach in the coconut milk for 15 minutes, and also added in broccoli. A storming success!

casitawill's picture

Delicious but way too salty. A tablespoon of thick brown sugar helps enormously.

simonbreckon's picture

Why can I no longer send the recipe to ocado????

dimessage's picture

Made this for dinner: easy and delicious!

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