20 Minute Green Curry Soup with Chilli Prawns

With Chicken Bone Broth

Curry in a Hurry? No worries! Who has time to wait when this 20 Minute Green Curry Soup With Chilli Prawns can be on your table almost faster than you can say its name five times? Bursting with the vibrant flavours of fresh coriander, zesty lime, and creamy coconut milk, this curry is supercharged with our Chicken Bone Broth, making it the ultimate quick fix for anyone craving a deliciously healthy meal without the wait.
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1 bunch coriander

1 inch ginger

4 cloves garlic

1 shallot

1 piece lemongrass

½ cup water

Coconut Oil

400ml coconut milk

2 tsp fish sauce

juice of 1 lime

300g Raw prawns, prepped


2 tsp chilli oil

400g Udon noodles (or noodle of choice)

200g Snow peas

1 bunch Broccolini, ends trimmed and finely sliced

Choy sum, ends trimmed and finely sliced

2 sprigs Spring onions, sliced

1 tsp Black sesame seeds


2 tbsp Chicken Bone Broth Garden Herb

1. Add coriander, ginger, garlic, shallot, lemon grass, chicken broth and water, to a food processor, blitz to combine into a paste

2. Add coconut oil to a pot and pour in paste along with coconut milk, fish sauce, and lime juice. Simmer on a low heat for 5 minutes

3. Meanwhile, season the prawns with salt, then fry in a pan in coconut oil for 3 minutes each side, until cooked. Add chilli oil and stir through

4. Cook noodles to packet instructions

5. Taste and season the soup with more fish sauce or lime juice if needed. Then add in veggies, simmer for 5 minutes until softened, then add cooked noodles 

6. Plate into bowls, top with chilli oil, prawns, spring onion and sesame seeds.


Servings: 2

Ready in: 15 mins

Difficulty level: Easy Peesy


Chicken Bone Broth Garden Herb

Chicken Bone Broth Garden Herb


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