Spicy Thai Prawn Soup

This marvellously simple Thai soup can be made as spicy as you like it, simply by adding extra curry paste and sliced chillies.

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2



  • 200g cooked, peeled tiger prawns
  • 300ml tube of fresh fish stock
  • 2 tsps of red Thai curry paste
  • 1 tsp of fish sauce (naam pla)
  • 2 x 60g blocks of noodles
  • 4 spring onions, sliced
  • 1 red chilli, slices (optional)
  • Salt and black pepper




  1. Pour the stock into a large pan and add 150ml of boiling water. Bring the stock to the boil and add the Thai paste and fish sauce. Simmer for one minute.
  2. Add the prawns and noodles and simmer for three minutes. Add the spring onions, chilli, and seasonings. Serve hot.

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