Thai Red Curry Prawn Noodle Soup Recipe – Lemongrass & Kaffir Lime

Last Updated on 2 months by Neha Deshmukh

Thai Red Curry Prawn Noodle Soup Recipe – Lemongrass & Kaffir Lime

Introduction

Oh, this soup! It’s honestly one of my go-to comfort foods, especially when I’m craving something warm, fragrant, and a little bit spicy. I first made this Thai Red Curry Prawn Noodle Soup on a chilly evening, and it instantly transported me back to the bustling street food stalls of Thailand (okay, maybe just in my imagination!). It’s surprisingly easy to make, packed with flavour, and always a crowd-pleaser. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any noodle soup. It’s a beautiful blend of aromatic spices, succulent prawns, and a creamy, flavourful broth. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, the lemongrass and kaffir lime leaves create a truly unforgettable fragrance. You’ll love how easily the flavours come together!

Ingredients

Here’s what you’ll need to create this Thai masterpiece:

• 250 grams medium prawns, peeled and deveined
• 1 tsp garlic paste
• 1 tbsp Thai red curry paste
• 1 tsp grated ginger
• 2 garlic cloves, grated
• 3 small lemongrass stalks
• 3 kaffir lime leaves (dried or fresh)
• 1 tsp brown sugar
• 1 tbsp fish sauce
• 50 grams noodles
• 1 liter chicken or fish stock
• 2 tsp vegetable oil
• Salt to taste
• For serving: lemon wedges & a handful of chopped fresh coriander

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your soup.

• Prawns: Selecting Freshness & Size – I prefer medium-sized prawns for this soup, as they cook quickly and stay tender. Look for prawns that smell fresh (not fishy!) and have a firm texture. You can use frozen prawns too – just make sure they’re fully thawed before cooking.
• Thai Red Curry Paste: Brands & Heat Levels – There are tons of Thai red curry paste brands out there. Mae Ploy is a popular choice, but feel free to experiment! Keep in mind that heat levels can vary, so start with 1 tbsp and add more to taste.
• Lemongrass: Preparing & Using the Stalks – Lemongrass can seem intimidating, but it’s easy to work with. Bruise the stalks by gently bashing them with the back of a knife – this releases their fragrant oils. You only need the lower, more tender part of the stalk.
• Kaffir Lime Leaves: Fresh vs. Dried & Their Aroma – Kaffir lime leaves add a unique citrusy aroma. Fresh leaves are best, but dried ones work well too. If using dried, you might want to lightly crush them to release their fragrance.
• Fish Sauce: Understanding This Key Ingredient – Fish sauce is the umami bomb of Thai cuisine! It adds a salty, savoury depth to the soup. Don’t be scared by the smell – it mellows out when cooked.
• Noodles: Type & Texture Considerations – I like using rice noodles for this soup, as they have a lovely delicate texture. But you can also use egg noodles or wheat noodles if you prefer. Just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the vegetable oil in a large saucepan over medium heat. Add the prawns and sauté for about 5 minutes, until they turn opaque and slightly pink. Remove them with a slotted spoon and set aside. We don’t want to overcook them!
2. In the same pan, add the grated ginger and garlic paste. Sauté for about a minute, until fragrant. Then, stir in the Thai red curry paste and cook for another 2 minutes, stirring constantly. This blooms the spices and releases their flavour.
3. Now, add the bruised lemongrass stalks and kaffir lime leaves to the pan. Pour in the chicken or fish stock, add the fish sauce, brown sugar, and a pinch of salt. Bring the mixture to a boil.
4. Add the noodles to the boiling broth and simmer for about 15 minutes, or until the noodles are cooked through and the soup has thickened slightly. Keep an eye on it – you don’t want the noodles to become mushy.
5. Return the prawns to the pan and simmer for another 5 minutes, just to heat them through. Give the soup a taste and adjust the seasoning if needed. More fish sauce for saltiness, a little brown sugar for sweetness, or a dash of curry paste for extra spice.
6. Ladle the soup into bowls, garnish generously with chopped fresh coriander, and serve with lemon wedges. A squeeze of lemon juice brightens up the flavours beautifully.

Expert Tips

• Don’t skip bruising the lemongrass! It really makes a difference.
• Taste as you go and adjust the seasoning to your liking.
• If you want a richer broth, use fish stock instead of chicken stock.

Variations

• Vegan Adaptation: Substituting Prawns & Fish Sauce – For a vegan version, swap the prawns for tofu or mushrooms. Replace the fish sauce with soy sauce or a vegan fish sauce alternative.
• Gluten-Free Adaptation: Ensuring Noodle Choice – Make sure to use gluten-free noodles, like rice noodles.
• Spice Level: Adjusting the Curry Paste – If you’re sensitive to spice, start with less curry paste and add more gradually. My friend, Priya, loves to add a pinch of chili flakes for an extra kick!
• Festival Adaptation: Thai New Year (Songkran) Inspired Serving – During Songkran, this soup is often served with a side of fresh mango and sticky rice.

Serving Suggestions

This soup is fantastic on its own, but you can also serve it with a side of steamed jasmine rice or a fresh spring roll. A cold Thai iced tea would be the perfect accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so you might need to add a little extra stock when reheating.

FAQs

• Can I use different types of noodles in this soup? Absolutely! Rice noodles are traditional, but egg noodles, wheat noodles, or even soba noodles will work.
• What can I substitute for fish sauce if I’m avoiding it? Soy sauce is a good substitute, but it won’t have the same umami depth. You can also try using a vegan fish sauce alternative.
• How can I make the soup ahead of time? You can prepare the broth and cook the noodles separately. Store them in the fridge and combine them just before serving, adding the prawns at the very end.
• Can I use frozen prawns? What adjustments should I make? Yes, frozen prawns are fine! Just make sure they’re fully thawed and pat them dry before cooking.
• What is the best way to prepare lemongrass for this recipe? Bruise the lemongrass stalks by gently bashing them with the back of a knife. This releases their fragrant oils.
• Where can I find Kaffir lime leaves? You can usually find kaffir lime leaves at Asian grocery stores. Sometimes, you can find them in the produce section of larger supermarkets.