Recipe: Curry Prawn Noodles

curry prawn noodles, vegetables, healthy, easy

I’m a little sleepy this morning as I type this because I’ve been forcing myself to get up early for the past couple of days to work out – an early Body Balance class on Wednesday and a long run this morning before the weather got too hot for a workout. It’s been super hard getting up early, especially as J has been keeping me up late for the past two nights on an Entourage marathon (the episodes are so short and snappy, they fly by so fast!).

I’m super proud of myself for getting up so early (something I’m never good at, I’m a night owl and love sleeping in!) and getting lots of things done before I head to work – not just working out but also writing, blogging and a  host of other need-to-get-done errands! I really hope this isn’t a phase that will sizzle out soon and that I can continue this trend throughout the year.

The other day, while I was at work, I found myself craving a Thai-inspired noodle soup for dinner. The result of that craving is this delicious curry prawn noodle soup! It was also a great way to provide a healthy and nourishing dish for J who has been going through a mild case of the flu. The soup was lovely and creamy and super filling and we had plenty of leftovers which is great because the flavours are even stronger and more delish the next day. Super yum!

curry prawn noodles, vegetables, healthy, easy

I wanted to use thin rice noodles for the soup but when I got home, I found we’d actually run out of them so I substituted with wheat noodles instead. They taste just as good, though! For this recipe, just add whatever noodles you prefer – thick, thin, wheat, egg, gluten-free, the choice is yours! That’s the great thing about noodles, there are so many choices out there and they’re all so tasty! I am total noodle fan girl!

curry prawn noodles, vegetables, healthy, easy

Curry prawn noodle soup


  • One package of raw prawns, shelled and deveined
  • A few handfuls of snow peas, washed and trimmed
  • Half a large capsicum (or one small capsicum), washed and sliced thinly
  • One red chilli, deseeded and finely chopped
  • One to two cloves of garlic, peeled and minced
  • One can of light coconut milk
  • Two cups of chicken stock
  • Two to three cups of water
  • Two to three bundles of noodles of your choice
  • 2-3 tablespoons of yellow Thai curry paste
  • A couple of star anises
  • A few fresh kaffir or bay leaves
  • Turmeric


Heat a little oil in a frying pan. Add the garlic and fry until fragrant. Add the prawns and cook for a minute or two over medium heat until the prawns are just cooked through. Remove pan from heat and transfer prawns to a plate. Keep warm.

In the meantime, combine stock and coconut milk in a pan over medium heat. If you feel that is not sufficient soup or if the mixture is too thick, keep adding water until you’re happy with the quantity and thickness of your soup mixture.

Add the prawns, snow peas capsicum, chilli, curry paste and star anise. Combine well and simmer over low to medium heat. Season with turmeric to taste and feel free to add more curry paste if you wish! Finally, add the kaffir/bay leaves and the noodles and let simmer until noodles are thoroughly cooked through. Divide into bowls and serve.


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