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Thai-style prawn and noodle soup with broccoli

Name: Thai-style prawn and noodle soup with broccoli
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: Vegetable oil for frying; 2 onions, thinly sliced; 3 tbsp Thai green curry paste; 1 head broccoli, cut into small florets; 1 litre chicken stock; 200g medium egg noodles; 1 tbsp fish sauce; Juice 3 limes; 400ml can light coconut milk; 200g raw sustainable peeled king prawns; To serve (optional); Lime wedges, sriracha chilli sauce, fresh coriander leaves, toasted chopped peanuts, sliced green chilli

Published: 6 Apr 17
Updated: 18 Mar 24

A midweek dinner shouldn’t be dull – noodles, broccoli and king prawns are cooked in a spicy soup that’s bursting with Thai flavours in this easy recipe.

Easy
March 2017

Test kitchen approved

Serves 4
Hands-on time 30 min

A midweek dinner shouldn’t be dull – noodles, broccoli and king prawns are cooked in a spicy soup that’s bursting with Thai flavours in this easy recipe.

Nutrition: per serving

Calories: 431kcals
Fat: 13.5g (7.8g saturated)
Protein: 28g
Carbohydrates: 45.9g (9.2g sugars)
Fibre: 7.4g
Salt: 2.6g

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Ingredients

Vegetable oil for frying
2 onions, thinly sliced
3 tbsp Thai green curry paste
1 head broccoli, cut into small florets
1 litre chicken stock
200g medium egg noodles
1 tbsp fish sauce
Juice 3 limes
400ml can light coconut milk
200g raw sustainable peeled king prawns

To serve (optional)

Lime wedges, sriracha chilli sauce, fresh coriander leaves, toasted chopped peanuts, sliced green chilli

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Method

Heat a glug of oil in a large saucepan over a medium heat. Fry the onions for 5-8 minutes until softening. Add the curry paste and broccoli, then stir-fry for 2-3 minutes. Pour in the stock and bring to a fast simmer, then cook for 5 minutes.
Meanwhile, boil a kettleful of water. Put the noodles in a large heatproof bowl, then pour over the boiling water. Leave to stand for 6-8 minutes until tender, then drain in a colander. Boil another kettleful of water, then pour over the noodles to rinse and refresh. Drain well.
Add the fish sauce, lime juice, coconut milk and prawns to the soup. Simmer for 4-5 minutes until the veg is tender and the prawns are cooked through. Stir the noodles into the soup.

Serve the soup garnished with lime wedges, sriracha chilli sauce, coriander, peanuts and sliced green chilli, if you like.

Recipe from March 2017 Issue

Nutrition

Nutrition: per serving

Calories: 431kcals
Fat: 13.5g (7.8g saturated)
Protein: 28g
Carbohydrates: 45.9g (9.2g sugars)
Fibre: 7.4g
Salt: 2.6g

delicious. tips

Instead of the usual Thai green curry, we’ve created this flavour-packed soup instead. We’ve made it quick to prepare by using ready-made curry paste.