Thai Noodle Soup

Thai noodle soup is what I make whenever someone needs comforting – perhaps they’re feeling under the weather or had a bad day. The broth is simply delicious.

I’ve put a couple of noodle soups with prawns on the blog already (Tom Kha Soup, Noodle Soup), but this one is particularly easy, fragrant and fresh.

The addition of turmeric makes the soup beautifully bright and adds a distinctive, earthy flavour.

This soup is more similar to the Tom Kha Soup of the two I’ve previously cooked, but I’ve really stripped it back to make it seriously easy and quick to make.

Ingredients, Substitutions and Variations

  • Sesame oil – for that gorgeous nutty base flavour.
  • Ginger, garlic, chilli, lemongrass – these make that incredible fragrant broth.
  • Coriander – fresh coriander brings so much freshness to the final dish.
  • Turmeric – gives the soup its amazing colour and an earthy depth to the broth.
  • Vegetable stock – or 1 litre of water and a vegetable stock cube.
  • Coconut milk – use full fat coconut milk for ultimate creaminess.
  • Rice noodles – you can use any noodles you like here, but my preference is thin rice noodles.
  • Raw prawns – the dish is best made with raw prawns, but you can use cooked ones.
  • Pak Choi– for a lovely bit of greenery! Mushrooms and peas would also work well.
  • Fish sauce– for seasoning.

Top Tips

  1. Fresh or dried noodles

    You can use either fresh or dried noodles. If you use dried, you can cook them in the broth – just simmer until cooked. Fresh noodles just need to be warmed through in the broth.

  2. Fresh or frozen prawns

    You can also choose to use either fresh or frozen prawns. Frozen prawns need a little longer to cook all the way through. If you use raw prawns, you will know the prawns are cooked when they are completely pink.

  3. Get ahead

    If you like, you can make the broth in advance. Cook the ginger, garlic, chilli, lemongrass and turmeric, then add the stock. Let that simmer and then leave to cool. When you’re ready to eat, add the coconut milk, bring back to a simmer and continue with the recipe.

Get the cook books:

Thai Noodle Soup

Save This Recipe
Harriet Young
A fragrant and delicious Thai noodle soup with ginger, garlic, chilli and lemongrass.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4 People


  • 1 tbsp sesame oil
  • 1 inch piece ginger
  • 3 cloves garlic
  • 1 green chilli
  • 2 sticks lemongrass
  • 1 handful coriander
  • 1 tsp turmeric
  • 1 litre vegetable stock
  • 400 ml coconut milk
  • 300 g rice noodles
  • 250 g raw prawns
  • 2 pak choi
  • 1 tbsp fish sauce


  • Finey slice the ginger, garlic, chilli and coriander stalks and add to a large pan with the sesame oil and bruised lemongrass. Put on a medium heat for a couple of minutes until it starts to sizzle and becomes fragrant, then add the turmeric.
  • Stir in the stock and coconut milk; bring to a simmer.
  • Add the noodles and prawns.
  • When the prawns have turned pink, chop the pak choi and coriander leaves and add to the pan. Add fish sauce to taste and you’re done!
Keyword noodles, soup

3 responses to “Thai Noodle Soup”

  1. Wow I really love your blog! Your food all looks delicious and I love the way you style it 🙂

    1. Thanks so much! I’m really glad you like it 🙂

  2. Reblogged this on Toasts and Teas: Twists and Turns and commented:
    I need to make this soon!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.