Thai Shrimp Noodle Soup
Recipe type: Appetizer
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Medium prawns – 250 gms, peeled and deveined
  • Garlic paste – 1 tsp
  • Thai red curry paste – 1 tbsp
  • Grated ginger – 1 tsp
  • Garlic – 2 cloves, grated
  • Lemongrass stalk – 3, small
  • Kaffir lime leaves – 3 (I used dried, you can use either fresh or dry)
  • Brown sugar – 1 tsp
  • Fish sauce – 1 tbsp
  • Noodles – 50 gms
  • Chicken or fish stock – 1 li
  • Vegetable oil – 2 tsp
  • Salt to taste
  • Lemon wedges to serve
  • Handful of chopped fresh coriander for garnishing
  1. Heat a large saucepan or stockpot and add oil to it. Add the peeled and washed prawns and suate it for just 5 minutes until they turn opaque. Take them out using a slotted spoon and set aside.
  2. To the same saucepan, add the grated ginger and garlic and quickly stir them. Then add the red curry paste and saute for couple of minutes.
  3. Bash the end of the lemongrass stalk with a heavy spoon or a rolling pin to bring out the maximum flavor. Tip in the lemongrass, kaffir lime leaves, fish sauce, brown sugar to the saucepan and season with salt.
  4. Then add the chicken (or fish) stock and bring to boil. Once the liquid starts boiling, add the noodles and simmer until the noodles are cooked through and the soup thickens. This would take about 15 minutes.
  5. Finally add the prawns and let the soup simmer for final 5 minutes and come to your desired consistency. Check and adjust seasoning if needed.
  6. Serve in bowls, scatter some chopped coriander and serve hot & sour Thai Shrimp Noodle Soup with lemon wedges. Enjoy!
Recipe by Flavor Quotient at