Name: Thai Spicy Prawn Noodle Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1/2 a bell pepper; 5 shiitake mushrooms; 4 cloves of garlic; 1 chili pepper (add more if you like spicy food); 4 baby sweetcorn; 150 g mangetouts; 150 g cabbage; 6 baby spring onions; 150 g beansprouts; 4 tbsp olive oil; 500 g fresh prawns (frozen will also do); 4 nests of fresh noodles; 400 ml low fat coconut milk; 200 ml water; 1 fish stock cube; 2 tbsp Thai green curry paste

28 Nov Thai Spicy Prawn Noodle Soup

Posted at 16:39h in cooking by Dublin Van Life 0 Comments

CategorySeafoodDifficultyBeginner

Yields2 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

If you are in a hurry you can cut the preparation time for this to almost zero by using bags of ready made stir fry and frozen prawns. We had some time on our hands so did it the long way but the ready made option will taste just as tasty. Ideally you should cook this entire meal in just one wok but having a very small van means not having the luxury of having a wok so we just made do with what we had to hand. One thing we've learned is van life cooking is all about compromise.

Going out into the rain and wind to photograph the van

Nutrition Facts

2 servings

Serving size

Amount per serving
Calories912

% Daily Value *
Total Fat 46g59%
Sodium 1569mg69%
Total Carbohydrate 30g11%
Total Sugars 14g
Protein 51g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

For the stir fry (you can also used store bought bags instead)

1/2 a bell pepper

5 shiitake mushrooms

4 cloves of garlic

1 chili pepper (add more if you like spicy food)

4 baby sweetcorn

150 g mangetouts

150 g cabbage

6 baby spring onions

150 g beansprouts

4 tbsp olive oil

For the soup

500 g fresh prawns (frozen will also do)

4 nests of fresh noodles

400 ml low fat coconut milk

200 ml water

1 fish stock cube

2 tbsp Thai green curry paste

Chop up all your vegetables and then heat your pan or wok and add a few spoons of olive oil. Once you here it sizzle add your stir fry veg and stir fry for 3-4 minutes. Once it is cooked set it aside. Don't worry about it getting cold as it will be added to our soup later on.

Add 200ml of water to your wok or pot and add a cube of fish stock. We also had some fish sauce in the van so we added this but don't worry if you don't have any. Give it a good stir and bring to the boil Then set this aside. Again don't worry about it going cold as it will be heated again.

Prep your prawns by taking the heads off and peeling off the shell. Use a sharp knife to slice along the back and remove the long black intestine.

Now we are ready to combine all the ingredients for our delicious soup. In your wok (or pot) add two tablespoons of Thai green curry paste. Give it a stir then add your fish stock and 400ml of coconut milk. Give it a good stir and bring it to the boil.

Once it is boiling add your prawns and 4 nests of fresh noodles. Cover and cook over a medium heat for 4 minutes.

The final step is to add your stir fry to the wok and cook for 1 more minute. Serve is a bowl or soup dish.

When you're ready to cook hit the timer 10 Minutes

Ingredients