If you love Thai flavours and are looking for the ultimate quick and tasty gluten-free meal, then this Thai rice noodle soup is the recipe for you. Bursting with fragrant Thai flavours crunchy vegetables and soft rice noodles, this quick and healthy meal can be on the table in under 20 minutes!
Everyone loves noodle night, right? And this quick and easy Thai noodle soup recipe is an absolute firm favourite with my family. It has beautifully fragrant and aromatic flavours, which make this meal super tasty. But probably best of all this meal is really easy to bring together, which is perfect for those busy midweek days. All this dish requires is a little chopping, boiling of the kettle and a little stir-frying. In under 20 minutes, you can have a really tasty, healthy and wholesome dinner on the table.
However, don’t be put off by the fact that the noodles (which need to be carb counted) are mixed into the dish. Using my foolproof method, which I describe below in the Diabetes Note section, will ensure that the correct amount of noodles is served per person to ensure accurate carb counting.
The versatile Thai noodle soup
This noodle soup recipe is not one amazingly tasty but it is incredibly versatile as well. You can pretty much change and adapt this recipe to suit your preferences and what you have in the cupboards or fridge. You could change the:
- type of noodles – you may prefer egg noodles over rice noodles, but just be aware this may change the cooking requirements.
- vegetables – use any vegetables you like or if you have some that need using up this dish is ideal.
- source of protein – you may prefer to use some stir-fried meat or fish like salmon or tuna instead.
The versatility of this dish makes it a brilliant meal choice particularly if you are catering for different dietary requirements (or maybe even fussy eaters!).
A great vegetarian/vegan option is using roasted cauliflower steaks like in this EASY VEGAN THAI NOODLE SOUP recipe.
What you will need for this Thai noodle soup:
For the Broth:
- Vegetable Stock
- Basis of any great soup or broth
- I like the Knorr stock pots when making a noodle dish
- Green Thai curry paste
- A pre-prepared paste of green chillies, lemongrass, lime, and spices
- Most supermarkets offer a wide selection of Thai pastes
- Coconut Milk
- You can use full or reduced fat
- Kaffir lime leaves
- Offers a delicate spicy tang to the stock
- Fish sauce
- A cupboard staple for Thai cooking
- Used as a seasoning and adds an extra umami flavour to the soup
- Lime
- Adds a zingy tartness to the broth which works brilliantly against the creamy coconut milk
- Also gives you an extra hit of vitamin C
- Spring Onions
- Young onions that have a slightly milder flavour than the larger versions
Ingredient saving tip for this Thai Noodle Soup
You can buy Thai curry kits which are perfect for this Thai-inspired noodle soup. The packs contain most of the ingredients above with some extras which you can use to add extra flavour to your broth. The kits usually include:
- Thai curry paste
- coconut milk or cream
- kaffir lime leaves
- dried chillies
- peppercorns
Buying a kit, which is widely available in UK supermarkets means you don’t have to buy and store a lot of the individual ingredients. However, I have found the kits do vary with regard to the ingredients they include as well as in flavour and spiciness. Nevertheless, they are very handy when you have found the one you like.
Here are 3 of my favourites:
- Blue Dragon
- Spice Tailor
- Thai Taste
Ingredients in the Soup
- Rice Noodles
- gluten-free and quick to cook
- They only need to sit in boiling water to cook which helps to ensure accurate carb counting.
- Also, they have a relatively low glycemic index, meaning that they will not cause as quick an increase in blood sugars.
- I recommend Mama Instant Rice Noodles as they are ready in 2 minutes.
- However, be aware, that some rice noodles can take up to 10-15 minutes to soften, so follow the instructions on the packet. I have even had to boil some of them as they just don’t want to cook sitting in boiling water!
- LargeRaw Prawns
- Rich source of iron and vitamin B12, B6 and niacin
- I normally buy them frozen and defrost them in a bowl of water before cooking
- You could of course also use precooked prawns if you prefer.
- Red pepper
- You can of course use any colour pepper but I love the natural sweetness of a red pepper
- High in iron and rich in Vitamin C
- Carrot
- A particularly good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants
- Sugar Snaps
- Watercress
- Beautiful peppery flavour
- Adds colour and is nutrient dense
- A particularly good source of vitamin K
How to make Thai noodle soup
This recipe really is very quick and easy once you have a rhythm with the three main components you need to bring together. I definitely find it easier to have all my ingredients cut and prepared before I start.
Start with making the Thai broth. On a medium heat add all of the broth ingredients listed above to a large saucepan. Mix well to ensure the sock cube dissolves. Leave the soup to gently simmer while you prepare the rest of the meal.
Next its the noodles. Place 1 and 1/2 sheets of noodles into each of your serving bowls ( I simply snap one sheet in half) and cover with boiling water. You may find you want more or fewer noodles but we have found 1 1/2 sheets just seems to be the perfect amount for us.
Stir the noodles and leave them to soften for a couple of minutes or as per packet instructions. Again try and use instant noodles as cooking times and methods may vary.
Whilst the noodles are softening heat your sesame oil in a wok or large frying pan and add the raw prawns. Fry for 2 minutes before adding the sliced sugar snaps and the juice of your lime. leave it to sizzle for another couple of minutes or until all your prawns are beautifully pink.
While your prawns and sugar snaps are cooking drain the noodles and place them back into your serving bowls. Then add the watercress, slices of red pepper and carrots. Then divide the prawns and sugar snaps across the 2 bowls. Finally ladle in your Thai broth and enjoy!
Garnish with an extra squeeze of lime and some fresh coriander as an optional extra.
If you love the taste of Thailand then why not try my tasty THAI SALMON TRAY BAKE or for a more Mediterranean dish then try TUNA SPAGHETTI PUTTANESCA STYLE
Diabetes Note
The main ingredient that has to be carb counted in this Thai noodle soup, is the rice noodles. In order to ensure that I get this accurately, I use the following method:
- Place your serving of uncooked noodles in each bowl (we tend to have a serving and a half)
- add boiling water to cover the noodles
- Leave for as per packet instructions
- Drain and place back into your bowl ready to serve the soup on top
You may also decide you want to count for the Thai curry paste as most include palm sugar. Obviously, the carb count varies depending on the paste you use and how much you like to add in. Based on the amount I used it was an additional 2g of carbs per serving. But, as always you know best what you need to count for.
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Quick Thai Noodle Soup With Prawns
If you’re looking for the ultimate quick, tasty and fragrant Thai inspired noodle soup then this is the recipe for you.
2
servings10
minutes10
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minutesKeep the screen of your device on
Ingredients for the Broth
1 vegetable stock cube
2 spring onions, chopped
3 tsp green Thai curry paste or contents of the kit sachet
200 ml coconut milk or contents of the kit sachet
400 ml boiling water
2 kaffir lime leaves or contents of the kit sachet
2 tbsp fish sauce
1 lime, squeezed
- Other Ingredients
3 sheets instant rice noodles
1/2 medium red pepper, sliced
1 medium carrot, grated or julienned
2 handfuls watercress
1 tsp sesame oil
180 g large raw prawns
100 g sugar snaps, cut in half lenthways
1 lime, squeezed
Directions
- On a medium heat add all of the broth ingredients listed above to a large saucepan. Mix well to ensure the sock cube dissolves.
- Leave to gently simmer while you prepare the rest of the meal.
- Place 1 and 1/2 sheets of noodles into each of your serving bowls ( I simply snap one sheet in half) and cover with boiling water.
- Stir and leave to soften for a couple of minutes or as per packet instructions
- Whilst the noodles are softening heat your seasmae oil in a wok or large frying pan. Add the prawns and fry for 2 minutes before adding the sliced sugar snaps and the juice of your lime. leave it to sizzle for another couple of minutes or until all your prawns are pink.
- While your prawns and sugar snaps are cooking drain the noodles and place them back into your serving bowls.
- Add the watercress, slices of red pepper and carrots into your bowls with the noodles.
- Then divide the prawns and sugarsnaps across the 2 bowls
- Finally ladle in your Thai broth and enjoy!
- Garnish with an extra squeeze of lime and some fresh coriander
Equipment
- Large Saucepan
- Noodle Bowls
- Wok or Large Frying Pan
Tips and Notes
- You can also serve the noodle soup with a filet of grilled salmon or chicken instead of prawns
- Try to get instant noodles otherwise, the cooking may vary.
- Diabetes Note – see above for the foolproof accurate method of carb counting for the noodles. Also, rice noodles are relatively low on the glycemic index, meaning that they will not cause as quick an increase in your blood sugar.
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