Red Thai Style Prawn Coconut Udon Soup
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Red Thai Style Prawn Coconut Udon Soup

Red Thai Style Prawn Coconut Udon Soup

with Pak Choi and Mushrooms

Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Coconut Udon Soup is loaded with veg and thick udon noodles in a curried coconut milk base.

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Pak Choi

80 grams

Green Beans

1 unit(s)


120 grams

Sliced Mushrooms

75 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

180 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

200 milliliter(s)

Water for the Soup

1 tsp



Nutritional information

Energy (kJ)1964 kJ
Energy (kcal)469 kcal
Fat23.2 g
of which saturates14.3 g
Carbohydrate43.2 g
of which sugars8.9 g
Protein21 g
Salt5.6 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Large Saucepan



Peel and grate the garlic (or use a garlic press). 

Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.

Zest and halve the lime.


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

Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 4-5 mins.


Stir the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic into the mushrooms. 

Stir-fry for 1 min.

Meanwhile, drain the prawns.


Add the prawns, coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then add the green beans and the pak choi. Simmer until just tender, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.


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

Remove the pan from the heat. Stir in the lime zest and half the lime juice

Taste the soup and add more salt, pepper, lime juice and sugar if needed. 


Share the udon noodle soup between your bowls.

Cut any remaining lime into wedges for squeezing over.



Step 4 MOD: If you’re adding prawns, drain them, then add to the pan with the soup ingredients. Simmer, 5-6 mins instead, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.


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