Spicy Prawn Noodle Soup
Spice Up Your Dinner with Spicy Prawn Noodle Soup!
Looking for a flavour-packed, quick, and satisfying meal? Our Spicy Prawn Noodle Soup is here to rescue your weeknight dinners! This vibrant soup combines the warmth of Thai red curry with succulent prawns and perfectly cooked noodles, creating a dish that’s both comforting and exciting. It’s a fantastic way to bring a little bit of Asia to your kitchen and impress your family and friends.
This recipe is designed to be relatively quick – ready in just 24 minutes! – making it perfect for busy weeknights. The combination of coconut milk and fragrant spices creates a creamy, flavourful broth that will leave you wanting more. We’ve kept the spice level balanced, but feel free to adjust it to your liking – a little extra chilli never hurt anyone!
What makes this soup special?
- Flavourful Broth: The combination of Thai red curry paste, coconut milk, and fish sauce creates a complex and delicious broth.
- Quick & Easy: Ready in under 30 minutes, perfect for weeknight meals.
- Healthy & Satisfying: Packed with protein from the prawns and carbohydrates from the noodles.
- Customizable Spice Level: Adjust the amount of chilli to suit your preference.
Tips for the Perfect Soup:
- Fresh Ingredients: Using fresh ginger, chillies, and coriander will elevate the flavour of the soup.
- Don’t Overcook the Prawns: Prawns cook quickly, so keep a close eye on them to prevent them from becoming rubbery.
- Noodle Choice: We recommend egg noodles, but you can use any type of noodle you prefer.
- Spice it Up: Add a pinch of dried chilli flakes for extra heat.
Frequently Asked Questions:
Q: Can I use frozen prawns?
A: Yes, you can! Just make sure they are fully thawed and pat them dry before adding them to the soup.
Q: I’m allergic to shellfish. Can I substitute the prawns?
A: Absolutely! You can substitute the prawns with chicken, tofu, or vegetables.
Q: Can I make this soup ahead of time?
A: While the flavours will meld beautifully if left overnight, the noodles will absorb the broth. It’s best to cook the noodles separately and add them to the soup just before serving.
Q: What kind of fish stock should I use?
A: A good quality, flavourful fish stock is best. You can use store-bought or homemade.
Q: Can I adjust the amount of Thai red curry paste?
A: Yes, definitely! Start with the recommended amount and add more to taste, depending on your spice preference.
We hope you enjoy this Spicy Prawn Noodle Soup as much as we do! It’s a guaranteed crowd-pleaser that will bring a little bit of sunshine to your table.
Spicy Prawn Noodle Soup
Ingredients
- 1 teaspoon sunflower oil
- 1 medium red chilli chopped
- 1 spring onion spring onion chopped
- 1 small piece ginger chopped and peeled
- 3 tablespoon Thai red curry paste
- 1 fish stock fish stock dissolved in 450ml of boiling water
- 200 ml coconut milk
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 2 sprigs coriander chopped
- 100 g egg noodle nests dry weight - its best to use uncooked noodles.
- 170 g king prawns or large shrimp
- optional dried chilli flakes for garnish
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.
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