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Thai Prawn Noodle Bowl

What could be more delicious than a zesty bowl full of Thai prawn noodles? Perfect for cool and rainy days, these noodles are unctuous, and packed with umami flavour from the prawns. Topped off with a crispy, delicious tempura prawn head – did someone say noodles for dinner?

Thai prawn noodle bowl recipe

This prawn-filled Thai noodle bowl is everything you could want on a cold afternoon or evening. 

We use every piece of the prawn in creating this dish. So, it’s low-waste, delicious, and simple to make! Coming together in under 30 minutes, and relying on fresh and tasty ingredients, you won’t want to wait to make this one!

If you’re in the mood for noodles, but don’t feel like seafood, you might want to check out my vegan noodle bowl recipe.

To cook along with us click here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Thai prawn noodle bowl recipe

Frequently Asked Questions

Can I add chilli to this?

Feel free to add your favourite seasonings, just be aware that the curry paste you use may already be spicy!

Do I have to add coconut milk to the broth?

You can add one can of coconut milk to your broth, or you can leave it out if you would prefer a lighter broth. The coconut adds richness and creaminess, so we would personally always add it in!

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Thai prawn noodle bowl recipe

Thai Prawn Noodle Bowl


  • Author: Jess Bunn
  • Yield: 2-4 Servings

Description

What could be more delicious than a zesty bowl full of Thai prawn noodles? Perfect for cool and rainy days, these noodles are unctuous and packed with umami flavour from the prawns. Topped off with a crispy, delicious tempura prawn head – did someone say noodles for dinner?


Ingredients

Units
  • 750g Argentinian prawns
  • 1 onion, peeled and sliced (half for prawn stock, half for noodle bowl)
  • 3cm knob of ginger, sliced into thick rounds
  • 2 spring onions (dark green tops for stock, rest for broth and garnish)
  • 500ml water
  • 1/2 cup tempura flour
  • 100g dried egg noodles
  • 1 Tbsp Thai red curry paste
  • 1 tsp garlic
  • 1 cup mushrooms
  • 1 tin coconut milk
  • 1 tsp sugar
  • 2 limes (1 for broth, 1 for garnish)
  • coriander to garnish
  • oil
  • salt to taste

Instructions

Prepping the prawns

  1. To start, take off your prawn heads and set aside 8-12 for deep frying, any leftover will be used to make the stock.
  2. Cut down the back of the prawn, push your fingers underneath the shell, running your thumbs underneath to part the flesh from the shell. Set the shells aside.
  3. Expose the vein and gently remove it with your fingers.

The prawn stock

  1. To make the prawn stock, place a stock pot over medium heat and add the prawn shells and any leftover prawn heads, along with the spring onions.
  2. Sauté over medium-high heat until the prawn shells change colour to a bright pink, then add about 500ml water. Simmer over medium-low heat for about 20 minutes.
  3. After 20 minutes, sieve the stock, discarding the shells and other solids.

Crispy prawn heads

  1. Heat the oil in a deep, high-sided pot.
  2. While the oil preheats, line a tray with kitchen towels to drain the prawns once they have fried.
  3. Rinse the prawn heads in water, drain and dry, then toss evenly through tempura flour.
  4. Fry until golden and crispy, then sprinkle with salt.

Bringing it all together

  1. Cook the egg noodles until al dente and run under cold water to stop the cooking process.
  2. To make the broth, add the oil to a large pan. Add the curry paste and spring onions, and cook for 1-2 minutes, stirring to ensure the paste is well toasted.
  3. Finally, add the garlic and fry for 1 minute. Add the prawn stock, remaining onion, mushrooms and coconut milk. Once the mixture comes to a vigorous simmer, turn off the heat and add the prawn meat.
  4. To flavour the broth, add sugar, salt and lime juice, top with cooked noodles and stir.
  5. Garnish with fresh spring onions, coriander and crispy prawn heads, and finish with a wedge of lime.

 

  • Category: Mains
  • Method: Stovetop
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1
  • Calories: 993.63kcal
  • Sugar: 7.47g
  • Sodium: 1728.16mg
  • Fat: 51.68g
  • Saturated Fat: 36.79g
  • Unsaturated Fat: 11.2g
  • Trans Fat: 0.03g
  • Carbohydrates: 81.26g
  • Fiber: 5.08g
  • Protein: 57.33g
  • Cholesterol: 454.5mg

Keywords: Thai Prawn Noodle Bowl

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