These 5-Minute Thai Coconut Prawn Noodles are the ultimate quick and easy one-pot meal. Made with king prawns, broccoli, edamame beans, leek, egg noodles and a creamy Thai coconut curry broth, this nourishing noodle soup is ready in just 5 minutes.
If you’re looking for a quick dinner that doesn’t require lots of chopping, pans or complicated ingredients, these Thai coconut prawn noodles are exactly what you need.
Everything comes together in one large pot, making this recipe particularly handy on busy weeknights. It’s also a great option for meal prep and makes a delicious, warming lunch the next day.
The combination of creamy coconut milk, red Thai curry paste and soy sauce creates a deliciously fragrant broth, while the prawns, broccoli and edamame add plenty of texture and make the meal feel satisfying and nourishing.
And the best part? It really does take around 5 minutes to make.
Ingredients
King prawns
I use cooked king prawns for this recipe because they’re incredibly convenient and cook very quickly. If you’re using raw prawns, make sure they are completely cooked through before serving.
Egg noodles
Egg noodle nests make this recipe particularly quick and easy. They cook directly in the coconut curry broth, meaning you don’t need a separate saucepan.
Broccoli
Broccoli adds colour, texture and plenty of goodness to the dish. Cut the florets fairly small so they cook quickly.
Leek
Leek adds a lovely savoury flavour to the broth. Slice it thinly so it softens quickly.
Edamame beans
Edamame are one of my favourite additions to quick meals because they’re an easy way to add extra plant-based protein, fibre and texture.
Coconut milk
Coconut milk creates the creamy base for the broth and works beautifully with the Thai red curry paste.
Red Thai curry paste
This is where most of the flavour comes from! You can adjust the amount depending on how spicy you like your noodles.
Soy sauce
Soy sauce adds saltiness and umami to the broth. If you’re watching your salt intake, you can use a reduced-salt soy sauce.
Chicken stock
A chicken stock cube adds extra depth to the broth. You could also use vegetable stock if preferred.
How to make 5-Minute Thai Coconut Prawn Noodles
1. Add everything to a large pot
Add the egg noodles, king prawns, broccoli, sliced leek, edamame beans, coconut milk, red Thai curry paste, soy sauce and chicken stock cube to a large saucepan.
Pour in 600ml of boiling water and stir everything together.
2. Bring to the boil
Place the saucepan over a high heat and bring the mixture to a gentle boil.
Cook for around 5 minutes, stirring occasionally, until the noodles are tender and the vegetables are cooked to your liking.
If you prefer a more soup-like consistency, add another 100–200ml of boiling water.
3. Serve
Once the noodles are cooked and everything is piping hot, divide between bowls and serve immediately.
That’s it!
A creamy, flavour-packed noodle soup with minimal effort and almost no washing up.
Can I meal prep these prawn noodles?
Yes! These noodles make a great meal-prep lunch.
If you’re preparing them in advance, allow the noodles to cool before transferring them into airtight containers. Store them in the refrigerator and consume within 2 days.
The noodles will absorb some of the broth as they sit, so you may want to add a splash of water or stock when reheating.
Can I use raw prawns?
Yes, but you’ll need to make sure they are thoroughly cooked before serving.
Cooked king prawns are my preference for this recipe because they make it incredibly quick, but raw prawns can also work well.
If using raw prawns, cook until they are opaque and completely cooked through.
Can I make these noodles less spicy?
Absolutely.
The red Thai curry paste provides most of the heat, so simply reduce the amount if you prefer a milder flavour.
You can also add a little extra coconut milk to make the broth creamier and milder.
Can I use different vegetables?
Definitely. This is a really flexible recipe.
You could swap or add vegetables such as:
- Sugar snap peas
- Mangetout
- Spinach
- Pak choi
- Carrots
- Mushrooms
- Peppers
Just remember that larger or harder vegetables may need a little longer to cook.
What to serve with Thai coconut prawn noodles
Honestly, these noodles are a complete meal on their own, so you don’t need to serve anything alongside them.
If you’re making them for a larger meal, you could serve them with some steamed greens or a simple Asian-inspired cucumber salad.
Ingredients
- 4 egg noodle nests
- 400 g king prawns fresh or defrosted
- 1 head broccoli chopped into florets
- 1 leek finely sliced
- 1 cup frozen edamame beans
- 400 ml full-fat coconut milk
- 1 chicken stock cube
- 2 tbsp red Thai curry paste
- 2 tbsp soy sauce
- 600-800ml boiling water adjust to preference
Instructions
- In a deep saucepan or soup pot, add noodles, prawns, broccoli, leek, edamame, coconut milk, stock cube, curry paste, soy sauce, and water.
- Turn the heat to high and bring the mixture to a gentle boil. Stir occasionally to make sure noodles separate and cook evenly.
- Cook for 5 minutes, or until the prawns are cooked through and the noodles are soft. Add a little extra boiling water if you prefer it soupier.
- Serve hot with optional chilli flakes, coriander, or lime wedges. Store leftovers in the fridge for up to 3 days.
Notes
- Start with 600ml water and add more if needed.
- Adjust the amount of Thai curry paste according to your preferred spice level.
- If using raw prawns rather than cooked prawns, ensure they are completely cooked through before serving.
- For meal prep, allow to cool before refrigerating in airtight containers.
- The noodles will absorb more of the broth as they sit, so add a splash of water or stock when reheating if needed.
Nutrition
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