Thai curry noodle soup

Name: Thai curry noodle soup
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 teaspoon Vegetable Oil; 1 tbsp Thai Green Curry Paste; 220g Stir-fry Vegetables; 150g Raw King Prawns; 150ml Coconut Milk; 225ml Vegetable Stock; 250g Udon Noodles; 10g Coriander; 10g Basil; 1 sliced Red Chilli; 1 sliced Spring Onions

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Thai flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 44 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 22 min total

1 teaspoon Vegetable Oil
1 tbsp Thai Green Curry Paste
220g Stir-fry Vegetables
150g Raw King Prawns
150ml Coconut Milk
225ml Vegetable Stock
250g Udon Noodles
10g Coriander
10g Basil
1 sliced Red Chilli
1 sliced Spring Onions

Step-by-step instructions

step 1.
Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns. Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles.
step 2.
Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.

Why this works on a weeknight

Thai curry noodle soup genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Thai curry noodle soup actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Seafood Thai ⚡ 30-Min Dinner Soup