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Thai yellow prawn noodle soup

Published: 5 Oct 18
Updated: 18 Mar 24

Enjoy a fragrant Thai yellow prawn noodle soup on a weeknight, in just 20 minutes, with our shortcut recipe. It’s packed full of fresh herbs, greens and chilli for a nourishing (yet easy) end to a working day.

Easy
June 2018

Test kitchen approved

Serves 4
Hands-on time 20 min

Dairy-free recipes

Nutrition: per serving

Calories: 326kcals
Fat: 4.9g (1.2g saturated)
Protein: 21.5g
Carbohydrates: 46.9g (4.1g sugars)
Fibre: 3.9g
Salt: 0.6g

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Ingredients

1 tbsp olive oil
1 onion, chopped
2 tbsp Thai yellow curry paste
400g can coconut milk
200g flat rice noodles (we used Thai Taste folded rice noodles)
200g green beans, tailed
300g raw sustainable king prawns, peeled
Juice 1 lime
Small bunch fresh coriander, finely chopped
1 red chilli, finely sliced, to serve

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Method

Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 6-8 minutes until softened. Add the curry paste and cook for another 2 minutes, stirring, until fragrant. Pour in the coconut milk and 750ml water and bring to the boil.
Add the rice noodles and simmer for 4-5 minutes, then add the green beans and cook for 2 minutes more. Stir in the prawns, lime juice and most of the coriander, then cook until the prawns are pink and cooked through. Season to taste, then divide among bowls and top with the remaining coriander and the sliced chilli.