Dinner

Thai Curry Noodle Soup Recipe

Name: Thai Curry Noodle Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 tsp vegetable oil; 1 heaped tbsp Thai green curry paste; 220g stir-fry vegetable mix; 150g raw prawns, shelled; 180ml light coconut milk; 220ml vegetable stock, made with 1 low-salt stock cube; 250g straight-to-wok udon noodles; 5g coriander, roughly chopped; 5g Thai basil, roughly torn; 1 red chilli, sliced; 1 spring onion, sliced

ByEthan Lark November 25, 2025November 25, 2025

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Introduction

This Thai curry noodle soup is a vibrant and comforting dish that combines the fragrant flavors of green curry with tender prawns and fresh vegetables. It’s quick to prepare, perfect for a weeknight meal, and packed with aromatic herbs for an authentic taste.

A bowl of shrimp noodle soup arranged with several layers and colors, set on a white marbled surface with a red cloth underneath. The base layer includes a pale yellow-green broth with thick white udon noodles swirling through it. On top, there are pink cooked shrimp scattered around, bright green snap peas, baby corn, and broccoli pieces adding texture and color. Thinly sliced red chili peppers and red bell pepper strips lay on the surface for splashes of red, along with green herbs like basil leaves and chopped green onions spread evenly. The bowl is white with a rustic brown rim, with wooden chopsticks placed beside it and a small white side plate holding more fresh green basil leaves and red chili slices. A glass of iced water sits nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp vegetable oil
1 heaped tbsp Thai green curry paste
220g stir-fry vegetable mix
150g raw prawns, shelled
180ml light coconut milk
220ml vegetable stock, made with 1 low-salt stock cube
250g straight-to-wok udon noodles
5g coriander, roughly chopped
5g Thai basil, roughly torn
1 red chilli, sliced, to serve (optional)
1 spring onion, sliced, to serve

Instructions

Step 1: Heat the vegetable oil in a saucepan over medium heat. Add the Thai green curry paste and cook for 1 minute until fragrant.
Step 2: Add the stir-fry vegetable mix and prawns to the pan. Cook for 3 minutes until the prawns are mostly pink.
Step 3: Pour in the light coconut milk, vegetable stock, and udon noodles.
Step 4: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5 minutes until the noodles are tender and the vegetables are soft but still have a bite.
Step 5: Divide the soup between two bowls. Sprinkle over the coriander, Thai basil, sliced red chilli, and spring onion before serving.

Tips & Variations

Substitute prawns with chicken or tofu for a different protein option.
Add extra vegetables like bell peppers or snap peas for more texture and color.
Use fresh green curry paste for the best flavor, or adjust the amount to control spiciness.
For a richer soup, use full-fat coconut milk instead of light.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until steaming hot. Note that noodles may soften further upon reheating.

How to Serve

A bowl filled with a colorful shrimp noodle soup, showing thick white noodles in a light creamy broth at the bottom layer. On top, there are several orange-pink shrimp scattered around, bright green baby corn, snap peas, and broccoli florets adding texture. Red chili slices and thinly sliced green onions are spread across the surface, along with fresh green basil and cilantro leaves arranged to add freshness. The soup is served in a white bowl with a brown rim, placed on a white plate on top of a folded burgundy cloth. To the side, wooden chopsticks rest on the plate with a small dish of fresh basil leaves and sliced red chili peppers nearby. The whole setup is on a white marbled textured surface with a glass of water partly visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well. Just thaw them completely before cooking to ensure even cooking and prevent excess water in the soup.

Can I make this soup vegetarian or vegan?

Absolutely. Replace prawns with tofu or additional vegetables, and use vegetable stock to keep it vegetarian or vegan-friendly. Double-check that your curry paste contains no fish-based ingredients.