Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
28
High
Nutrition per serving
Calories655.1 kcal (33%)
Total Fat36.2 g (52%)
Carbs56.2 g (22%)
Sugars5.8 g (6%)
Protein30.8 g (62%)
Sodium1617.6 mg (81%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

1 Tbspoil
coconut or neutral oil

2cloves garlic
minced

1 Tbspginger
grated

1 Tbspred curry paste
adjust for spice level

1 tsplemongrass powder
or 1 stalk fresh, smashed

1 x 400mlcoconut milk can

3 cupsvegetable broth
or chicken

1 Tbspfish sauce
or soy sauce for a milder taste

1 tspsugar
or honey

1 Tbsplime juice

½ tspturmeric
optional, for color

300gprawns
peeled and deveined

150gvermicelli noodles
adjust if needed

0.5red bell pepper
thinly sliced

0.5carrot
julienned

3baby bok Choy
sliced

Fresh cilantro
Thai basil, or mint

red chili
Sliced, or chili flakes

lime wedges

peanuts
Crushed, or toasted sesame seeds
Instructions
Step 1
1. Cook the vermicelli noodles according to the package instructions, then drain and set aside.
Step 2
Make the broth: Heat oil in a pot over medium heat. Add garlic and ginger, sautéing until fragrant (about 30 seconds). Stir in red curry paste and lemongrass powder, cooking for another 30 seconds.
Step 3
Pour in the coconut milk and broth, stirring well. Add fish sauce, sugar, lime juice, and turmeric (if using). Bring to a gentle simmer.
Step 4
Add the prawns and cook for 3–4 minutes until pink and opaque
Step 5
Add the vegetables (red bell pepper and carrot) and let them cook for about 2 minutes. Stir in the bok choy at the end.
Step 6
Divide the vermicelli noodles into bowls and pour the hot soup over them.
Step 7
Garnish with fresh herbs, chili slices, and a squeeze of lime. Sprinkle with peanuts or sesame seeds if desired.
Notes
1 liked
0 disliked
Delicious
Easy
Go-to
Spicy
Under 30 minutes
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