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One Pan Thai Green Style Prawn Noodle Soup

One Pan Thai Green Style Prawn Noodle Soup

with Salted Peanuts
4.5(15)
Recipe Development Team
Recipe Development TeamUpdated on March 06, 2026
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Calories
: 
629 kcal
Protein
: 
27.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Soya
  • Cereals containing gluten
  • Wheat
  • Crustaceans
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

60 grams

Baby Corn

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

1 unit(s)

Lime

80 grams

Young Pea Pods

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Mix

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

180 milliliter(s)

Coconut Milk

20 grams

Ketjap Manis

(Contains: Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

1 tsp

Sugar

250 milliliter(s)

Water for the Sauce

Energy (kJ)2632 kJ
Energy (kcal)629 kcal
Fat33.7 g
of which saturates16.7 g
Carbohydrate55.3 g
of which sugars19.3 g
Dietary Fibre9.7 g
Protein27.5 g
Salt3.1 g
Trans Fat0.1 g
Potassium207.1 mg
Calcium19.8 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Rolling Pin
•Garlic Press

Instructions

Fry the Carrot
1

a) Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.

b) Heat a drizzle of oil in a large saucepan on high heat.

c) Once hot, add the carrot and stir-fry until tender, 4-5 mins. Meanwhile, drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.

Finish the Prep
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the baby corn widthways.

c) Crush the peanuts in the unopened sachet using a rolling pin.

d) Cut the lime into wedges.

Add the Veg
3

a) Once the carrot has softened, add the prawns, baby corn and young pea pods to the pan. Fry for 2-3 mins. 

b) Add the Thai green style paste, Thai style spice mix (add less if you'd prefer things milder), peanut butter and garlic. Fry for 1 min more.

Add the Flavour
4

a) Stir through the coconut milk, ketjap manis, sugar and water for the sauce (see pantry for both amounts) and bring up to a boil.

b) Lower to a simmer and cook, until thickened slightly, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

Add the Noodles
5

a) Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.

b) Remove from the heat and add a good squeeze of lime.

c) Taste and season with salt and pepper if needed.

Finish and Serve
6

a) Share your Thai style coconut noodle soup between serving bowls.

b) Finish by sprinkling over the peanuts.

c) Serve with any remaining lime wedges for squeezing over.

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