Thai curry noodle soup

Name: Thai curry noodle soup
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 teaspoon Vegetable Oil; 1 tablespoon Thai Green Curry Paste; 220 g Stir-fry Vegetables; 150 g King Prawns; 150 ml Coconut Milk; 225 ml Vegetable Stock; 250 g Udon Noodles; 10 g Coriander; 10 g Basil; 1 slice Red Chilli; 1 slice Spring Onions

by Rafaela Santos

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Seafood

35 mins

4 servings

basic

(0 reviews)

⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Gluten⚠ High Carbs (Not Keto)⚠ Contains Meat

Ingredients

Stir-fry Vegetables220 gmissing

Red Chilli1 slicemissing

Vegetable Stock225 mlmissing

Coconut Milk150 mlmissing

Vegetable Oil1 teaspoonmissing

Udon Noodles250 gmissing

King Prawns150 gmissing

Thai Green Curry Paste1 tablespoonmissing

Coriander10 gmissing

Basil10 gmissing

Spring Onions1 slicemissing

Nutrition (per serving)

≈ Estimated

475Calories

22gProtein

66gCarbs

8gFat

Instructions

step 1

Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns. Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles.

step 2

Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.

Thai curry noodle soup

Ingredients

Nutrition (per serving)

Instructions

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