Thai red curry noodle soup with prawns
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Thai red curry noodle soup with prawns
These speedy noodle bowls are on the table in 30 minutes
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
300Kcal
Fat
14gr
Saturates
8gr
Carbs
26gr
Sugars
7gr
Fibre
3gr
Protein
16gr
Salt
1.8gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 2 tsp flavourless oil
- 25g root ginger, grated
- 4 spring onions, whites and greens sliced separately
- 1 x 30g pack coriander, leaves and stalks chopped separately
- 2 tbsp Thai red curry paste, or to taste (we used Thai Taste)
- 400ml fish stock
- 400ml lighter coconut milk
- 1 x 200g pack baby corn and mange tout, halved
- 1 x 300g pack quick-to-cook noodles
- 1 tbsp lime juice, plus wedges to serve
- 1 x 225g pack raw peeled king prawns, defrosted
Step by step
- Heat the oil in a large saucepan and stir-fry the ginger, the whites of the spring onions and the chopped coriander stalks for 1 minute. Add the red curry paste and cook, stirring, for a further 2 minutes.
- Pour in the stock and coconut milk, bring to a simmer and cook for 5 minutes. Add the halved baby corn and simmer for a further 3 minutes, then stir through the noodles and mange tout and cook for 2 minutes more.
- Add the lime juice, most of the coriander leaves, prawns and seasoning to taste. Gently cook for 2 minutes or until the prawns just turn pink. Scatter with the spring onion greens, remaining coriander leaves and serve with lime wedges.
