Serves 4-6



We love to mess about with chopsticks in our house and although it's super-messy, it's also super-fun! There may look like a lot of ingredients for this noodle soup, but it's really a case of bunging them all into the pot and letting the paste do the work. I love adding the veg at the end for a crunchy element the kids can pick out easily with their training chopsticks.

15 min

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  • 1 tbsp groundnut oil
  • 100g frozen shallots or onions
  • 50g frozen garlic
  • 50g frozen ginger
  • 50g Thai green curry paste
  • 400ml coconut milk
  • vermicelli rice noodles - 1 nest per person
  • 100g babycorn
  • 100g sugarsnap peas
  • 2 limes
  • 30g fresh coriander
  • 200g cooked prawns
  • soy sauce for the table


  1. Grab your biggest saucepan, warm the groundnut oil in it and boil 400ml water in the kettle
  2. Fry off the frozen shallots, frozen garlic and frozen ginger - they don't need to be brown, just transparent
  3. Stir in the Thai green curry paste and cook off for 2 mins
  4. Stir in the coconut milk along with 400ml boiling water (use the empty coconut milk tin to measure)
  5. Add the vermicelli rice noodles to the simmering soup and stir in to ensure all the noodles are immersed
  6. Slice the babycorn lengthways before adding to the soup along with the sugarsnap peas - allow to simmer for no more than 2 mins
  7. Serve with lime, chopped coriander and prawns on top and soy sauce on the table
  8. ENJOY!



365 cal


23 g


29 g


11 g
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