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    Thai Style Green Curry Soup With Prawns and Noodles

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    Thai Style Green Curry Soup With Prawns and Noodles

    With Bart Spices Thai Green Curry Sauce, tasty dishes can be assembled in minutes. Use it to add to stir-fries, or in this hot and spicy soup. Serve it over Thai new year which takes place from 13-15 April. Look in Selections and Spring Seasons for further recipe ideas.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 2


    • 200g pack pak choi
    • 400ml hot vegetable stock
    • 50g green beans, sliced diagonally into 1cm lengths
    • 1 small red pepper, deseeded and finely sliced
    • 300ml pack Bart Spices Thai Green Curry Sauce
    • ¼ portion from 250g pack Sharwood's Thai Stir-Fry Rice Noodles
    • 100g frozen large cooked and peeled prawns, thawed
    • ½ x 400ml can Bart Spices Reduced Fat Coconut Milk


    1. Finely slice the white stalks from the pak choi and tear the green parts into pieces. In a medium, heavy-based pan, bring the stock to the boil and add the beans and red pepper. Cook for about 2 minutes until the vegetables have softened.
    2. Add the Thai green curry sauce to the pan, along with the sliced white pak choi stalks, reserving the green parts. Heat until just bubbling. Break the rice noodles into shorter lengths of about 5cm and add to the pan. Heat gently, stirring frequently, for 3-4 minutes until the noodles are soft.
    3. Add the prawns, green pak choi and coconut milk and cook, stirring, for 1 minute. Serve immediately.

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    Cook's tips

    This dish should be served as soon as the noodles are cooked. If left to stand, the noodles will absorb the liquid, in which case you may need to add more stock.

    Any leftover coconut milk can be frozen in an ice cube tray and used within one month.


    Average user rating

    4 stars