Thai prawn & peanut noodle soup

Thai prawn & peanut noodle soup

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(8 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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: per serving

  • kcal596
  • fat35g
  • saturates15g
  • carbs30g
  • sugars7g
  • fibre4g
  • protein40g
  • salt4.8g
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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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 kaffir lime leaf, finely shredded
  • 2 x 400ml cans light coconut milk
  • 850ml chicken stock (use fresh stock if you can)
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • juice 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 4 small heads pak choi, halved or quartered through the stalk
    Pak choi

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 300g pack raw, peeled king prawn
  • 300g cooked rice noodle
  • 1 red chilli, sliced (deseeded if you don't like it too hot)
  • 4 tbsp roughly chopped dry-roasted peanut

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.

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Comments (10)

Leopoldoni's picture
3.75

This is great. I have made it with both green paste and red paste, and also with salmon instead of prawns.

jennycumming's picture

Hoping to try this tonight - looks lovely!

cshobbs's picture
5

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
5

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
5

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
5

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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