Thai-style prawn and noodle soup with broccoli
- March 2017
- Serves 4
- Hands-on time 30 min
A midweek dinner shouldn’t be dull – noodles, broccoli and king prawns are cooked in a spicy soup that’s bursting with Thai flavours in this easy recipe.
- 13.5g (7.8g saturated)
- 45.9g (9.2g sugars)
- Vegetable oil for frying
- 2 onions, thinly sliced
- 3 tbsp Thai green curry paste
- 1 head broccoli, cut into small florets
- 1 litre chicken stock
- 200g medium egg noodles
- 1 tbsp fish sauce
- Juice 3 limes
- 400ml can light coconut milk
- 200g raw sustainable peeled king prawns
To serve (optional)
- Lime wedges, sriracha chilli sauce, fresh coriander leaves, toasted chopped peanuts, sliced green chilli
- Heat a glug of oil in a large saucepan over a medium heat. Fry the onions for 5-8 minutes until softening. Add the curry paste and broccoli, then stir-fry for 2-3 minutes. Pour in the stock and bring to a fast simmer, then cook for 5 minutes.
- Meanwhile, boil a kettleful of water. Put the noodles in a large heatproof bowl, then pour over the boiling water. Leave to stand for 6-8 minutes until tender, then drain in a colander. Boil another kettleful of water, then pour over the noodles to rinse and refresh. Drain well.
- Add the fish sauce, lime juice, coconut milk and prawns to the soup. Simmer for 4-5 minutes until the veg is tender and the prawns are cooked through. Stir the noodles into the soup.
- Serve the soup garnished with lime wedges, sriracha chilli sauce, coriander, peanuts and sliced green chilli, if you like.
Instead of the usual Thai green curry, we’ve created this flavour-packed soup instead. We’ve made it quick to prepare by using ready-made curry paste.
Rate & review