Mild Thai Curry Prawn Noodle Soup

Name: Mild Thai Curry Prawn Noodle Soup with Asian Veggies & Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet egg noodles; 1 packet celery; 1 packet Asian greens; 1 packet peeled prawns; 1 packet mild Thai red curry paste; 1 packet coconut milk; 1 packet vegetable stock powder; 1.5 cup water; ½ tbs soy sauce; 1 tsp brown sugar; 1 tsp vinegar (white wine or rice wine); ½ packet crispy shallots

with Asian Veggies & Crispy Shallots

4.0(29)Review summary

Recipe Development TeamUpdated on June 01, 2026

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Calories

587 kcal

Protein

24.5g protein

Preparation Time

15 minutes

Difficulty

Easy

Allergens:

Eggs
Gluten
Wheat
Crustaceans
Soy
May contain traces of allergens

Twirl some tender egg noodles around your fork and slurp up this aromatic curry soup, loaded with succulent prawn pieces and delicate Asian greens. Why not add a sprinkle of crispy shallots on top for an added textural treat?

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

Ingredients

Serving amount

1 packet

egg noodles

(Contains: Eggs, Gluten, Wheat)

1 packet

celery

1 packet

Asian greens

1 packet

peeled prawns

(Contains: Crustaceans)

1 packet

mild Thai red curry paste

1 packet

coconut milk

1 packet

vegetable stock powder

½ packet

crispy shallots

Not included in your delivery

olive oil

1.5 cup

water

½ tbs

soy sauce

(Contains: Gluten, Soy)

1 tsp

brown sugar

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2458 kJ

Calories587 kcal

Fat27.3 g

of which saturates18.5 g

Carbohydrate69.1 g

of which sugars12.9 g

Dietary Fibre10.1 g

Protein24.5 g

Sodium2907 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

• Meanwhile, finely chop celery. • Roughly chop Asian greens.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot until slightly softened 1-2 minutes. • Add peeled prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. Season with pepper. • Add Mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder, the water, soy sauce, brown sugar, vinegar and Asian greens, then simmer until slightly reduced, 1-2 minutes. • Add cooked egg noodles, tossing to combine, 1 minute.

• Divide Northern Thai noodle soup between bowls. • Top with prawns and crispy shallots to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Many found the curry fragrant and tasty, though some felt it lacked flavour. Adding extra spices could enhance the dish.
Suggestions: Consider using fewer noodles for a soupier consistency. Some customers preferred more liquid in the dish.
Leftovers: The dish made for plentiful and filling leftovers, perfect for enjoying the next day.
Portions: Several found the noodle-to-soup ratio off; reducing noodles may improve the balance.