Thai curry noodle soup
A Thai dinner made with seafood. Ready in about 34 minutes. Difficulty: medium.
- 24 minPrep (about)
- 10 minCook (about)
- 34 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 5 oz raw jumbo shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
Fresh & other
- 1 tbsp thai green curry paste
- 8 oz stir-fry vegetable
- ½ cup + 2 tbsp coconut milk
- ¾ cup + 3 tbsp vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 9 oz udon noodles
- ⅓ oz cilantro
- ⅓ oz basil Shopping tip: Fresh leaves, not dried. Thai basil is best; regular basil works.
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 1 green onion Shopping tip: Green onions (scallions).
Sauces & oils
- 1 tsp vegetable oil
How to make it
Steps in our own plain words.
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Heat the oil in a pot over a medium heat.
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Heat your curry paste for 1 min before adding your stir-fry veg and prawns.
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Heat for 3 mins till the prawns are mostly pink.
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Add the noodles, veg stock and coconut milk.
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Bring to the boil.
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Turn the heat down to a simmer.
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Heat for 5 mins till your noodles are cooked through plus your veg is tender but still has bite.
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Split it between two bowls.
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Sprinkle over spring onion, chilli and the herbs.
On the side: Naan
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the naan in a hot pan or the oven for 1 to 2 minutes.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.