Written for one request, published for everyone
Coconut Curry Prawn Noodle Soup
A brothy rice noodle bowl with red curry coconut broth, prawns and pak choi.
- Total
- 15 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- Thai-inspired
Per serving · estimated
- Energy
- 570 kcal
- Protein
- 27 g
- Fat
- 23 g
- Carbs
- 63 g
Method
Step 1 of 7
Heat the oil in a wide saucepan over medium heat.
Vegetable oil
Step 2 of 7
Fry the curry paste for 1 minute until it smells fragrant.
Red curry paste
Step 3 of 7
Pour in the coconut milk and water and bring to the boil.
Coconut milk
Water
Step 4 of 7
Add the fish sauce and the rice noodles and simmer for 3 minutes.
Fish sauce
Rice noodles
Step 5 of 7
Halve the pak choi lengthways and drop it into the broth.
Pak choi
Step 6 of 7
Add the prawns and simmer for 3 minutes until pink, opaque and cooked to 63 °C.
Raw peeled prawns
What ‘ready’ looks like Step 7 of 7
Squeeze in the lime juice, ladle into bowls and top with coriander.
Lime
Fresh coriander
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.