Prawn and Egg Noodle Soup

clock 10 minutes + 25 minutes bowl Serves 4


  • 200g thick egg noodles
  • 1Tbsp oil
  • 2 Tbsp red curry paste
  • 1 Tbsp grated fresh ginger
  • Campbell's Real Stock Thai Noodle Soup Base
  • 400ml tin coconut milk
  • 1 cup cubed pumpkin
  • 2 pak choy, roughly chopped
  • 200g large prawns
  • ½ cup coriander leaves
  • Lime wedges to serve
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  • 1. Cook the noodles as per packet instructions. Drain and set aside.

  • 2. In a large pot warm the oil. Add the ginger cooking for 2 minutes. Stir through the curry paste for 2 or 3 minutes until fragrant.

  • 3. Pour in the Campbell's Thai Noodle Soup Base and coconut milk, bringing to a simmer. Add the pumpkin cooking for 5 minutes. Then add the noodles, prawns and bok choy continuing to cook for 10-15 minutes until the prawns are cooked and greens wilted.

  • 4. Serve hot with a sprinkle of coriander and squeeze of lime.

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