Thai crab and prawn noodle soup

    A hearty Thai dish packed with flavour: delicate crab and prawns, fragrant lemongrass, and spicy curry seasonings.


    Cornwall, England, UK
    4 people made this

    Serves: 4 

    • 170g (6oz) noodles
    • oil as needed
    • 1 clove garlic, crushed
    • 1 onion, chopped
    • 2 spring onions, sliced
    • 2 lemongrass stalks, cut in half lengthways
    • 1.2L chicken stock
    • 400ml coconut milk
    • 2 small chilies, seeded and chopped
    • 1 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon caster sugar
    • 2 tablespoons Thai green curry paste
    • 2 tablespoons lime juice
    • handful fresh coriander
    • 1 bag spinach
    • 1 pack Seafood & Eat It® Brown Crab
    • 100g prawns

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cook the noodles and set aside.
    2. Heat a saucepan with the oil, garlic, onion, spring onion and lemongrass.
    3. Add the stock and coconut milk, then turn down the heat and let simmer for 10 minutes.
    4. Add chilies, fish sauce, soy sauce, sugar and curry paste and stir well.
    5. Remove the lemongrass and add the cooked noodles.
    6. Finally add the lime juice, coriander, spinach, crab and prawns and allow to warm through.
    7. Serve immediately.

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