Thai-style prawn and noodle soup with broccoli

Thai-style prawn and noodle soup with broccoli
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
431kcals
Fat
13.5g (7.8g saturated)
Protein
28g
Carbohydrates
45.9g (9.2g sugars)
Fibre
7.4g
Salt
2.6g
Calories
431kcals
Fat
13.5g (7.8g saturated)
Protein
28g
Carbohydrates
45.9g (9.2g sugars)
Fibre
7.4g
Salt
2.6g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Serve the soup garnished with lime wedges, sriracha chilli sauce, coriander, peanuts and sliced green chilli, if you like.

delicious. tips

  1. 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.

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