Simple Thai Noodle Soup

A warming Thai soup featuring fragrant aromatics, rice noodles, tiger prawns, and rich coconut milk in a vegetable stock base.

Seafood Dairy Free Gluten Free Thai Noodle Soup

Estimated Nutrition

Calories

710.1

kcal / serving

1420.2 kcal total

Carbs

57.8g

per serving

115.6 g total

Fat

44.2g

per serving

88.4 g total

Protein

21.3g

per serving

42.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Thai Fish Sauce

a few splashes to taste

GrainsCereals

100

Rice Noodles

two handfuls

Liquids

300

Vegetable Stock

small jug

400

Coconut Milk

one can

NutsSeeds

stalk

Lemongrass

tough outer layers removed, roughly chopped

piece

Garlic

cloves, peeled

handful

Coriander

fresh, some sprigs reserved and chopped

tbsp

Coriander Seeds

pinch

Turmeric

ground

OilsFats

Vegetable Oil

a glug or two

Seafood

150

Tiger Prawns

raw, peeled, deveined

Vegetables

Ginger

fresh root, peeled and roughly chopped

piece

Red Chilli

seeds removed, roughly chopped

Method

Blitz ginger, chilli, lemongrass, garlic, and coriander in a food processor into a fine paste.

Fry the paste in a large pan for a few minutes until fragrant.

Add crushed coriander seeds, turmeric, and vegetable stock to the pan and simmer.

Soak rice noodles in boiling water for 5 minutes then drain.

Pour coconut milk into the pan and bring to a boil.

Add deveined prawns to the simmered sauce and cook for 3 minutes until pink.

Season with fish sauce and extra coriander.

Divide noodles into bowls and pour the soup over them.