Thai Red Prawn Curry Noodle Soup

DFGFLC30

This Thai Red Prawn Curry Noodle Soup is easy to make and comforting. It has the perfect balance of spice, saltiness, and sweetness.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
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DFGFLC30
2 bowls of Thai Red Prawn Curry Soup.

This Thai Red Prawn Curry Noodle Soup is simple to make, cozy, comforting, and fragrant. We made it with coconut milk and chili oil and substituted zucchini noodles for a low-carb meal. For the protein, we went with prawns because goes well with the Thai flavors. This soup is so delicious and healthy; you’ll be going back for seconds!

What we love about the soup is the flavor. It has a mild coconut flavor but many different spices that balance each other out; it’s the perfect balance of spicy, sweet, and salty.

What is Thai Curry?

Thai Curry is a Thai dish made with curry paste, coconut milk, meat or seafood, vegetables, and herbs.  It’s different than Indian curry dishes, and usually served as a soup, a platter of veggies with Thai curry paste, or a pasta dish.

Ingredients

  • Coconut Milk – Our go-to coconut milk is by Native Forest because it has no preservatives and great flavor.
  • Shallot
  • Fresh Ginger
  • Garlic
  • Red Pepper or Sweet Red Peppers – We love adding red peppers to this soup because they pair nicely with the spices and coconut milk, but feel free to use orange or yellow ones here.
  • Vegetable Broth, or Substitute with a Boullion Cube and Water. We used Bou Brands Bouillon Cubes here because we usually don’t have a ton of broth on hand, and these are super convenient. They also make our dishes very delicious!
  • Fresh Lime Juice
  • Coconut Aminos
  • Salt & Pepper
  • Cane Sugar. Sugar is optional, but adds a nice balance to the heat!
  • Prawns or substitute with Shrimp. For vegan options, substitute with chickpeas or tofu.
  • Herbs: Cilantro, Basil, or Thai Basil
  • Zucchini Noodles or substitute rice noodles or angel hair pasta. We went with zucchini noodles for a low-carb meal when making our recipe for photos.

Instructions

  • Cook Prawns & Veggies. Heat olive oil over medium heat in a dutch oven and add prawns and cook it for about 5 minutes, or until pink. Remove the prawns and add the chopped red peppers and minced garlic, ginger, and shallot. Cook for about 5 minutes until fragrant.
  • Make the broth. Add red curry paste, frequently stirring for about 1 minute until fragrant. Add coconut milk, coconut aminos, sugar, and vegetable broth. Bring to a boil and reduce heat to simmer for about 5 minutes.
  • Prepare Noodles. If using zucchini, use a spiralizer to make noodles. Add the noodles to the pot and cook until tender.
  • Time to Serve. Add the prawns back to the pot in with fresh lime juice. Taste and adjust seasoning by adding more salt and pepper, as needed. Add chopped cilantro and basil leaves, stir to combine, and serve!

Serving Suggestions

Serve with cilantro, basil, lime wedges, and chili olive oil for an extra kick of heat. 

FAQs

Best Veggies to add to this recipe?

Adding bok choy, mushrooms, or bean sprouts would be delicious in this recipe.

Best Wine to pair with Thai Coconut Soup?

A fruit-forward and semi-dry finish would pair the best here. Therefore, we selected a Semi-Dry Riesling.

Best Spiralizer?

We love using our Spiralizer that has 10 different blades. They are heavy-duty, and you have more flexibility on the size of the noodles you want.

This Thai Red Prawn Curry Noodle Soup is comforting, easy to make, healthy, and super delicious. It has the perfect balance of spice, saltiness, and sweetness. We hope you all love this cozy recipe! ♡  Enjoy!

Holding a bowl of Curry Noodle Soup.

Thai Red Prawn Curry Noodle Soup

5 from 4 votes
This Thai Red Curry Soup is comforting, simple to make, healthy, and super delicious. It has the perfect balance of spice, saltiness, and sweetness.
Thai Coconut Soup with Chili Oil.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Yields 4 people

Ingredients

  • 2 tbsp olive oil
  • 12 oz prawns or substitute with shrimp
  • pinch salt and pepper plus more to taste
  • 13.5 oz coconut milk
  • 1 tbsp ginger freshly minced/grated
  • 2 tbsp shallot minced
  • 3 garlic minced
  • 4 sweet red peppers chopped
  • 3 tbsp red curry paste
  • 6 cups vegetable broth or substitute 6 cups water with 3 Boullion Cubes – We used Bou Brands Bouillon Cubes
  • 1 tbsp coconut aminos
  • 2-3 tbsp fresh lime juice
  • 1 tsp cane sugar optional
  • 1-2 zucchini noodles (1 large, or 2 small)
  • ½ cup cilantro chopped
  • cup Thai basil chopped, or substitute regular basil

Instructions

  • Heat olive oil over medium heat in a dutch oven and add the prawns with a pinch of salt and pepper. Cooked it for about 5 minutes, or until pink.
  • Remove the prawns and add the chopped red peppers, and minced garlic, ginger, and shallot. Cook for about 5 minutes until fragrant.
  • Add red curry paste, frequently stirring for about 1 minute until fragrant.
  • Add coconut milk, coconut aminos, sugar, and vegetable broth. Bring to a boil and reduce heat to simmer for about 5 minutes.
  • Make zucchini noodles by using a spiralizer. Add the noodles to the pot and cook until tender, about 10-15 minutes.
  • Add the prawns back in with the fresh lime juice. Taste and adjust seasoning by adding more salt and pepper, as needed. Add chopped cilantro and basil leaves, stir to combine, and simmer for a couple of minutes.
  • Divide into bowls, and serve with chili olive oil, cilantro, basil, or lime wedges.

Notes

Keep leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stove top until hot. 
Course: Entrees, Soups
Cuisine: Thai-Inspired
Diet: Low Calorie
Keyword: low-carb dinner, Thai Soup, zucchini

Nutrition Facts

Serving1gCalories610.97kcalCarbohydrates19.03gProtein69.73gFat32.79gSaturated Fat19.59gPolyunsaturated Fat1.35gMonounsaturated Fat6.86gCholesterol969.55mgSodium3098.02mgPotassium511.39mgFiber4.74gSugar8.89gVitamin A5742.68IUVitamin C157.9mgCalcium389.69mgIron10.31mg
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