Red Thai Style Prawn Coconut Udon Soup
with Pak Choi and Mushrooms
- Cereals containing gluten
- Soya
- Crustaceans
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Prawn Coconut Udon Soup is loaded with veg and thick udon noodles in a curried coconut milk base.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
80 grams
Green Beans
1 unit(s)
Lime
120 grams
Sliced Mushrooms
75 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Mix
200 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
Sugar
Nutrition Values
Utensils
Cooking Steps
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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Bold Thai flavours with coconut, lime, and spice come through well; some find the lime can overpower if used in full, so add it gradually to taste.
- Ease of prep: A straightforward one-pan dish that comes together quickly, making it a great option even on busy evenings.
- Suggestions: Use less water for a thicker, more curry-like consistency, or add extra paste and a splash of stock to deepen the flavour. Adding tofu, king prawns, or extra vegetables such as baby sweetcorn or sugar snap peas works well for a more substantial meal.
- Next-day meals: Leftovers reheat well, though the udon noodles can turn soggy overnight, so this one is best enjoyed fresh.
- Spice level: The heat varies noticeably, so start with less paste and spice blend, then build up to suit your preference.
