Thai Green Curry Prawn & Peanut Noodle Soup
Aromatic coconut-based soup combining Thai green curry paste and peanut butter with succulent king prawns, rice noodles, and pak choi. Finished with fresh coriander, chilli, and roasted peanuts for texture and heat. Ready in under 30 minutes with balanced flavors of salty, sour, and spicy.
Ingredients
- 4 tbsp Thai green curry pasteThai red curry paste1:1spice
different heat profile and flavor
- 3 tbsp smooth peanut butter
- 1 small pack coriander, stalks finely chopped, leaves picked
- 1 thumb-sized piece ginger, peeled and cut into fine matchsticks
- 4 kaffir lime leaves, finely shredded
- 2 x 400ml cans light coconut milk
- 3 ½ cups chicken stock, fresh preferred
- 3 tbsp soy sauce
- 2 limes, juiced
- 2 tbsp fish sauce
- 4 small heads pak choi, halved or quartered through stalkbok choy1:1vegetable
nearly identical
- 11 oz raw king shrimp, peeled
- 1 ½ cups cooked rice noodles
- 1 red chilli, sliced, deseeded optional(optional)
- 4 tbsp dry-roasted peanuts, roughly chopped
Instructions
- 1
Combine curry paste and peanut butter in a saucepan over medium heat, stirring until smooth. Cook for 1 minute.
- 2
Add coriander stalks, ginger, lime leaves, coconut milk, and stock.
- 3
Bring to a simmer and gently boil for 5 minutes.
- 4
Add soy sauce, lime juice, and fish sauce. Taste and adjust seasoning with more soy for salt or more lime for sourness as needed.
- 5
Add pak choi and shrimp, cooking until shrimp turn pink and pak choi wilts, about 1 minute.
- 6
Stir in rice noodles and cook for 30 seconds more.
- 7
Divide pak choi, noodles, and shrimp among 4 large soup bowls.
- 8
Pour soup over and top each with coriander leaves, chilli slices, and chopped peanuts.
Tips
Use fresh chicken stock for better depth of flavor.
Adjust final seasoning to taste; lime juice and soy sauce control the balance of sour and salty notes.
Do not overcook prawns to avoid toughness; they turn pink within 1 minute.
Deseeding the chilli reduces heat while retaining flavor.
Good to Know
Refrigerate covered up to 2 days. Prawns and noodles best consumed same day; reheat gently without boiling.
Prepare curry-coconut base and chop vegetables up to 1 day ahead. Cook noodles fresh; add prawns and pak choi at service time.
Serve in large warm soup bowls. Garnish generously with fresh coriander leaves, chilli, and peanuts at the table.
Common Mistakes
Overcooking prawns results in rubbery texture; add them in the final minute only.
Skipping the initial 1-minute sizzle of curry paste and peanut butter weakens aromatics.
Overcooking rice noodles before adding to soup causes mushiness; add them in the final 30 seconds.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
different heat profile and flavor