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) 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.

If you love soup, why not try these 25+ of the Best Easy Soup Recipes out!

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.

More Thai style recipes to enjoy:

• Thai Coconut Mussels
• Vegetarian Pad Thai
• Thai Fish Curry
• Thai Green Noodle Soup with Pan Fried Sea Bass
• Super Easy Pad Thai
• Quick and Easy Tom Kha Soup
• 15 Minute Beef Penang Curry
• Pan Fried Salmon with Coconut Noodle Broth
• Easy Thai Red Chicken Curry
• Pan Fried Tilapia with Massaman Sauce and Potatoes
• Asparagus and Tofu Vegan Pad Thai

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Thai Noodle Soup

Harriet Young

July 15, 2024

A fragrant and delicious Thai noodle soup with ginger, garlic, chilli and lemongrass.

5

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Thai

Servings 4 People

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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

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