Name: Spicy Prawn Noodle Soup
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1 tsp sunflower oil; 1 medium red chilli (chopped); 1 spring onion (chopped); 1 small piece ginger (chopped and peeled); 3 tbsp Thai red curry paste; 1 fish stock (dissolved in 450ml of boiling water); 200ml coconut milk; 1 tbsp lime juice; 1 tsp fish sauce; 1 tbsp soy sauce; 1 tsp paprika; 2 sprigs coriander (chopped); 100g egg noodle nests (dry weight - its best to use uncooked noodles.); 170g king prawns (or large shrimp); dried chilli flakes (for garnish - optional)

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This spicy prawn noodle soup is spicy creamy and so delicious and if like me you love seafood then you will certainly love this recipe. Serve this soup for lunch or dinner and it will leave you feeling full and satisfied.

The main ingredients used to give this soup its interesting flavours are red chillies, ginger, lime juice and coconut milk. This prawn noodle soup recipe is Thai inspired and Thai curry paste is used which gives the soup a spicy flavour and a beautiful colour.

What I love about this soup is that it is low in calories with only 327 calories per bowl and you really wouldn’t think it when you taste it. Another thing I love about this soup is that it is quick and easy to prepare and you can have it ready in under 20 minutes. This is perfect for those times when you’re super busy and need a delicious quick meal for lunch or dinner.

The recipe is very spicy so if you love spicy food then you will probably love this recipe as much as I do and with winter around the corner, this soup is sure to keep you warm.

Ingredients For Spicy Prawn Noodle Soup

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Oil – use any flavourless oil such as vegetable oil, sunflower oil, canola oil or rapeseed oil.
Chillies – I use red chillies for this recipe.
Spring onions – also known as green onions.
Ginger – use fresh root ginger.
Thai red curry paste – this can be found in most supermarkets.
Fish stock – or stock cubes. Dissolve the stock or cube in 450ml of boiling water.
Coconut milk – I use regular coconut milk. Transfer any left-over coconut milk to an airtight container and store in the fridge.
Lime juice – from a fresh lime.
Fish sauce – available in most large supermarkets.
Soy sauce – use low sodium or light soy sauce.
Paprika - I use a little paprika just to give the soup some colour.
Coriander – use fresh chopped coriander.
Noodles – use can use egg or rice noodles but try not to use noodles that are too thin as they will absorb too much water from the soup. Also it is best to use uncooked noodles.
Prawns – use large king prawns or large shrimp.

How to Make Spicy Prawn Noodle Soup

1. Heat the oil in a large saucepan on a medium heat then add the chopped red chillies, chopped spring onion and chopped ginger. Cook for 4 minutes then reduce the heat and mix in the Thai red curry paste.

2. In a measuring jug, dissolve the fish stock in 450ml of boiling water and pour into the pot. Mix in the coconut milk, lime juice, fish sauce, soy sauce, paprika and coriander then cover the pot with the lid and allow to simmer on a low heat for 10 minutes.

3. Add in the noodles and cook for the time on the packaging then half way between that time add in the prawns. Once the prawns go pink and are cooked through, remove the pot from the heat and serve immediately.

Recipe Tips

Only add the prawns and noodles when you are ready to eat the soup.
If the prawns are left in the soup too long, they will become chewy.
If the noodles are left in the soup too long, they will absorb all the liquid and become mushy.

Nutrition

Storage

Make this recipe to serve immediately. If you make this soup in advance then don’t add the prawns or noodle until you are ready to serve as they cook quickly.

If you make it in advance without the noodles and prawns then store in the fridge for up to 2 days then add the prawns and noodles before serving.

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Spicy Prawn Noodle Soup

This spicy prawn noodle soup is spicy creamy and so delicious and if like me you love seafood then you will certainly love this recipe.

Prep Time10

Cook Time14

Total Time24

Yield: 3 servings

Calories: 327kcal

Ingredients

1 teaspoon sunflower oil
1 medium red chilli chopped
1 spring onion chopped
1 small piece ginger chopped and peeled
3 tablespoon Thai red curry paste
1 fish stock dissolved in 450ml of boiling water
200ml coconut milk
1 tablespoon lime juice
1 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon paprika
2 sprigs coriander chopped
100g egg noodle nests dry weight - its best to use uncooked noodles.
170g king prawns or large shrimp
dried chilli flakes for garnish - optional

Instructions

Heat the oil in a large saucepan on a medium heat then add the chopped red chillies, chopped spring onion and chopped ginger. Cook for 4 minutes then reduce the heat and mix in the Thai red curry paste.
In a measuring jug, dissolve the fish stock in 450ml of boiling water and pour into the pot. Mix in the coconut milk, lime juice, fish sauce, soy sauce, paprika and coriander then cover the pot with the lid and allow to simmer on a low heat for 10 minutes.
Add in the noodles and cook for the time on the packaging then half way between that time add in the prawns. Once the prawns go pink and are cooked through, remove the pot from the heat and serve immediately.