Thai Prawn Coconut Noodle Soup

Name: Thai Prawn Coconut Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 200 g dried flat rice noodles; 1 tablespoon coconut oil; 2 garlic cloves, finely chopped; 1 lemongrass stalk, tough outer layers removed, finely sliced; 2.5 cm piece fresh ginger, peeled and julienned; 4 kaffir lime leaves, torn; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 400 ml can coconut milk; 700 ml vegetable stock; 1 tablespoon fish sauce; 1 teaspoon light brown sugar; 400 g raw king prawns, peeled and deveined; 150 g cherry tomatoes, halved; 100 g baby spinach; Juice of 1 lime; Handful fresh Thai basil leaves; 2 spring onions, thinly sliced; Fresh red chili, sliced (optional, to serve); Lime wedges (to serve)

By Sophie Greene · 13 November 2026

Every recipe is tested in a home kitchen · how we write and test recipes

A creamy Thai coconut broth with plump prawns, silky rice noodles, and fresh Thai basil. Ready in about 30 minutes, this fragrant soup is a weeknight winner.

15Prep min

15Cook min

30Total min

Serves 4Serves

ThaiCuisine

EasyDifficulty

There's something deeply comforting about a bowl of Thai prawn coconut noodle soup. The broth is rich and creamy from coconut milk, yet bright with lemongrass, lime leaves, and a squeeze of lime. Plump prawns and tender rice noodles make it a complete meal in one bowl.

This recipe comes together quickly, so have everything prepped before you start cooking. The key is to infuse the broth with aromatics, then poach the prawns gently so they stay sweet and juicy. Fresh Thai basil and a scattering of spring onions finish it beautifully.

It's the kind of soup that feels special enough for guests but easy enough for a cozy night in. Serve it with extra lime wedges and a drizzle of chili oil if you like a little heat.

Ingredients

200 g dried flat rice noodles
1 tablespoon coconut oil
2 garlic cloves, finely chopped
1 lemongrass stalk, tough outer layers removed, finely sliced
2.5 cm piece fresh ginger, peeled and julienned
4 kaffir lime leaves, torn
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
400 ml can coconut milk
700 ml vegetable stock
1 tablespoon fish sauce
1 teaspoon light brown sugar
400 g raw king prawns, peeled and deveined
150 g cherry tomatoes, halved
100 g baby spinach
Juice of 1 lime
Handful fresh Thai basil leaves
2 spring onions, thinly sliced
Fresh red chili, sliced (optional, to serve)
Lime wedges (to serve)

Instructions

Cook the rice noodles according to the packet instructions, then drain and rinse under cold water. Set aside.
In a large pot, heat the coconut oil over medium heat. Add the garlic, lemongrass, ginger, and kaffir lime leaves. Cook for 1–2 minutes until fragrant, stirring constantly.
Stir in the ground coriander and turmeric and cook for 30 seconds more.
Pour in the coconut milk and vegetable stock. Add the fish sauce and brown sugar. Bring to a gentle simmer and cook for 5 minutes to let the flavours infuse.
Add the prawns and cherry tomatoes. Simmer gently for 3–4 minutes, until the prawns are pink and just cooked through.
Stir in the baby spinach and cook for 1 minute until wilted.
Remove from the heat and stir in the lime juice. Taste and adjust seasoning with extra fish sauce or lime juice if needed.
Divide the cooked noodles among four bowls. Ladle the soup over the noodles, making sure each bowl gets prawns and vegetables.
Scatter with Thai basil, spring onions, and sliced chili if using. Serve with lime wedges on the side.

Cook’s tips

Don't overcook the prawns; they should be just pink and opaque to stay tender.
Tear the kaffir lime leaves to release more aroma.
If you prefer a thicker broth, simmer for a few extra minutes before adding the prawns.

Substitutions

Use soy sauce instead of fish sauce to make it vegetarian (note: fish sauce is not vegetarian).
Swap prawns for firm tofu cubes for a vegetarian version.
Regular basil can replace Thai basil in a pinch.