Fast Mild Thai Red Prawn Curry Soup

Name: Fast Mild Thai Red Prawn Curry Soup with Rice Noodles, Spring Onion & Lime
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 190 g Peeled Prawns; 1 sachet Sweet Soy Seasoning; 1 packet Mild Thai Red Curry Paste; 1 packet Asian Stir-Fry Mix; 1 packet Coconut Milk; 1 sachet Vegetable Stock Pot; 1 Spring Onion; 1 Lime; 1 Rice Noodles; 1 drizzle olive oil; 2 cup water; ½ tbs soy sauce

with Rice Noodles, Spring Onion & Lime

Helen GathererUpdated on July 21, 2026

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Calories

:

662 kcal

Protein

:

23.7g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Pre-Prepped

Pre-Chopped Veg

Allergens:

Crustaceans
Gluten
Sesame
Soy
Wheat
Gluten
May contain traces of allergens

Need a shortcut to big, bold Southeast Asian flavours on a busy weeknight? This vibrant bowl pairs a zesty, aromatic green curry broth with prawns and wonderfully slurp-able noodles for pure comfort in a flash. Finished with a fresh pop of spring onion and a squeeze of zingy lime, it's a fragrant masterpiece that's ready before you can even choose what to watch. We’ve replaced the bean vermicelli noodles in this recipe with rice noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

190 g

Peeled Prawns

(Contains: Crustaceans)

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesame, Soy, Wheat)

1 packet

Mild Thai Red Curry Paste

1 packet

Asian Stir-Fry Mix

1 packet

Coconut Milk

1 sachet

Vegetable Stock Pot

1

Spring Onion

1

Lime

1

Rice Noodles

Not included in your delivery

1 drizzle

olive oil

2 cup

water

½ tbs

soy sauce

(Contains: Soy May be present: Gluten)

Nutritional Values

Energy (kJ)2770 kJ

Calories662 kcal

Fat24.1 g

of which saturates16.5 g

Carbohydrate85.6 g

of which sugars19 g

Dietary Fibre6.8 g

Protein23.7 g

Sodium2620 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Large Pan

Cooking Steps

PDF

1

Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
Drain, rinse and return to bowl with a drizzle of olive oil.
Slice lime into wedges.

2

Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook peeled prawns and sweet soy seasoning, tossing, until pink and starting to curl up, 3-4 minutes.
Transfer to a plate and set aside.

3

Return saucepan to a medium-high heat. Cook green Thai stir-fry sauce, stirring, until fragrant, 1 minute.
Add coconut milk, vegetable stock pot the water, and soy sauce. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-4 minutes.
Return prawns to the pan and add Asian stir-fry mix, cook until softened, 1-2 minutes.
Remove from heat, and add a good squeeze of lime. Season to taste.