Thai prawn & peanut noodle soup

Try this punchy aromatic broth that’s packed with Asian spice and fresh flavours – top with nuts and chilli to your liking

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 596
  • fat 35g
  • saturates 15g
  • carbs 30g
  • sugars 7g
  • fibre 4g
  • protein 40g
  • salt 4.8g


  • 4 tbsp Thai green curry paste
  • 3 tbsp smooth peanut butter
  • small pack coriander, stalks finely chopped, leaves picked
  • thumb-sized piece ginger, peeled and cut into fine matchsticks
  • 4 kaffir lime leaves, finely shredded
  • 2 x 400ml cans light coconut milk
  • 850ml chicken stock (use fresh stock if you can)
  • 3 tbsp soy sauce
  • juice 2 limes
  • 2 tbsp fish sauce
  • 4 small heads pak choi, halved or quartered through the stalk
  • 300g pack raw, peeled king prawns
  • 300g cooked rice noodles
  • 1 red chilli, sliced (deseeded if you don't like it too hot)
  • 4 tbsp roughly chopped dry-roasted peanuts


  1. Put the curry paste and peanut butter into a saucepan set over a medium heat, stir together to a smooth paste and sizzle for 1 min. Add the coriander stalks, ginger, lime leaves, coconut milk and stock. Bring to a simmer, then gently boil for 5 mins.

  2. Add the soy, lime juice and fish sauce. Taste and adjust the seasoning with a little more soy if you feel it needs more salt, or more lime if you want it a little more sour. Add the pak choi and prawns, and cook for 1 min until the prawns are pink and the pak choi has wilted. Stir in the rice noodles and cook for 30 secs more. To serve, divide the pak choi, noodles and prawns between 4 large soup bowls. Pour over the soup and top with a handful of coriander leaves, the chilli slices and chopped peanuts.

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