15-minute spicy Thai soup

This hot and fragrant noodle soup packs in a lot of yummy flavours and plenty of prawns - in very little time!

Serves: 4

Preparation time:  5 minutes

Cooking time:  10 minutes

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You will need

  • 2 tablespoons Thai red curry paste
  • 200ml reduced fat coconut milk
  • 750ml vegetable stock
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 180g pack raw peeled king prawns
  • 325g pack mixed vegetable stir-fry
  • 4 spring onions, finely sliced
  • 300g pack Sharwood's fine wet noodles (ready cooked)
  • 1 lime, zest and juice
  • ½ a pot of living coriander, leaves washed and chopped, plus extra leaves to garnish
  • 50g baby spinach
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Recipe Information

Step by step guide to making 15-minute spicy Thai soup

  1. Heat a deep frying pan over a medium heat. Add the curry paste and cook for 1 minute.
  2. Add the coconut milk, stock, fish sauce and sugar. Bring to the boil, then reduce the heat and simmer for 2 minutes.
  3. Add the prawns and cook for a further 2 minutes. Stir in the vegetable stir-fry, spring onions, noodles and lime zest.
  4. Simmer for 2-3 minutes, until the prawns are cooked through and piping hot. Stir in the lime juice and chopped coriander.
  5. To serve, divide the soup between bowls then add the spinach and garnish with the extra coriander.

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Nutritional information for 15-minute spicy Thai soup

Nutritional information for 15-minute spicy Thai soup

Nutrition type per serving
Calories 267 kcal
Total Fat 10.1g
Saturated Fat 5.2g
Salt 2.0g
Sugar 7.4g

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