A seafood dish from the Thai kitchen.
Ingredients
- 1 teaspoon Vegetable Oil
- 1 tbsp Thai Green Curry Paste
- 220g Stir-fry Vegetables
- 150g Raw King Prawns
- 150ml Coconut Milk
- 225ml Vegetable Stock
- 250g Udon Noodles
- 10g Coriander
- 10g Basil
- 1 sliced Red Chilli
- 1 sliced Spring Onions
Method
- 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.
- 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.
Source
This recipe is adapted from TheMealDB (id 53195), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=FN8tcugjCFs.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/thai-curry-noodle-soup.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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