Thai Prawn Noodle Broth

Sweet, Spicy and Fragrant.

This Thai Prawn Noodle broth is comforting and fresh. Perfect all year round.

Thai Noodle Broth


  • 3 nests of Noodles
  • 250g of Prawns
  • 1 tin of Coconut milk
  • 2 large TBSP of Thai Green Curry Paste
  • 5 Spring Onions
  • 2 Chillies
  • 2 Carrots Julienned
  • 2 handfulls of Chopped Chestnut Mushrooms
  • 100g Baby Corn
  • 100g of Mangetout or Sugar snap peas
  • 250ml of Hot water

Fry off the thai green curry paste in a deep pan for one minute. Add the vegetables and stir fry for 5 mins until soft. Thoroughly shake the coconut milk in the tin then add to the pan. Add the water and bring to the boil, then turn to a simmer. Add the nests of noodles. Allow to soften and break up. Add half of the chopped spring onions. Tip in the prawns and cook for 7 mins. Once the prawns are cooked through, transfer to bowls. Sprinkle the chillies and remaining spring onion, then scoff!

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