Dinner

Thai Green Curry Noodle Soup with Prawns and Fresh Herbs Recipe

Name: Thai Green Curry Noodle Soup with Prawns and Fresh Herbs 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 (optional); 1 spring onion, sliced

ByNoah Steele January 4, 2026January 4, 2026

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Introduction

This Thai curry noodle soup is a vibrant and comforting dish perfect for a quick weeknight meal. Packed with fresh vegetables, succulent prawns, and fragrant herbs, it brings a delightful balance of spicy, creamy, and savory flavors.

A white bowl filled with a colorful shrimp noodle soup is placed on a white marbled surface with a red cloth underneath. The soup has a creamy light green broth as its base. Inside the bowl, there are thick white noodles twisted and partly submerged, with pink shrimp scattered around. Bright green snap peas, baby corn, and broccoli pieces add vibrant green layers, while red chili slices and red bell pepper strips provide pops of red. Fresh green herbs, like basil and cilantro, are scattered on top, adding a fresh touch to the mix. Next to the bowl is a small white plate holding extra basil leaves and red chili slices, along with wooden chopsticks and a glass of clear water with ice visible on the left side. 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, stirring frequently to release the aromas.

Step 2: Add the stir-fry vegetable mix and raw prawns to the saucepan. Cook for 3 minutes until the prawns are mostly pink and the vegetables start to soften.
Step 3: Pour in the light coconut milk and vegetable stock. Add the udon noodles, then bring the mixture to a boil.
Step 4: Reduce the heat to a simmer and cook for 5 minutes until the noodles are tender and the vegetables remain slightly crisp.

Step 5: Divide the soup between two bowls. Garnish with coriander, Thai basil, sliced red chilli, and spring onion before serving.

Tips & Variations

Use other proteins like chicken or tofu for a different twist.
Add a squeeze of lime juice for extra freshness just before serving.

Adjust the curry paste amount to control the spice level.
Substitute udon noodles with rice noodles for a gluten-free option.

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 piping hot. The noodles may absorb liquid over time, so add a little water or stock when reheating to loosen the soup.

How to Serve

A white bowl filled with a colorful soup sits on top of a folded dark red cloth. The soup has three layers: the creamy light green broth at the bottom, a middle layer of thick white noodles and baby corn, and the top layer of mixed vegetables and shrimp. The shrimp are pink and curled, scattered evenly throughout. Bright green leaves and herbs, slices of red chili pepper, green beans, and a strip of red bell pepper rest on the surface. The bowl is on a white marbled surface, next to a small white plate holding fresh green leaves and red chili slices, with a pair of wooden chopsticks resting beside it. A clear glass of water with ice is also nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the prawns and use vegetable-based protein like tofu or extra vegetables to keep it vegetarian.

What type of curry paste should I use?

Thai green curry paste is recommended for its vibrant and fresh flavor, but you can experiment with red or yellow curry paste depending on your taste preferences.