Thai Curry Noodle Soup
An aromatic and piquant soup with royal prawns, tender udon noodles, and coconut milk. This dish comes together in minutes and is perfect for a quick dinner with Asian charm.
Ingredients
- 1 tsp Vegetable oil
- 1 tbsp Thai green curry paste
- 220 g Vegetables for stir-frying (bell pepper, carrot, broccoli)
- 150 g Raw king prawns
- 150 ml Coconut milk
- 225 ml Vegetable broth
- 250 g Udon noodles
- 10 g Fresh cilantro
- 10 g Basil
- 1 pcs Red hot chili pepper
- 1 bunch Green onions
Instructions
- Heat the oil in a pot over medium heat. Add the curry paste and stir-fry for 1 minute until fragrant. Then add the vegetables and prawns, cooking for 3 minutes until the prawns turn pink and orange.
- Pour in the coconut milk and vegetable broth, add the noodles. Bring to a boil, then reduce the heat and simmer gently for 5 minutes until the noodles are cooked through and the vegetables remain slightly crisp.
- Ladle the soup into bowls and garnish with fresh cilantro, basil, sliced hot chili pepper, and green onions.