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Prawn and Egg Noodle Soup

Prawn and Egg Noodle Soup

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10 mins + 25 mins
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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


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.


Qty Price
High Mark Egg Noodles Ribbon $2.69 ea
$2.69 ea
Countdown Vegetable Oil $1.70 ea
$1.70 ea
Ayam Thai Red Curry Paste $5.00 ea
$5.00 ea
Fresh Produce Ginger Whole $22.99 kg
$22.99 kg
Essentials Coconut Milk $1.20 ea
$1.20 ea
Fresh Produce Pumpkin Butternut Cut
arrow icon exclamation icon Out of stock Out of stock
Fresh Grower Pak Choy Baby White $3.50 ea
$3.50 ea
Countdown Prawns Cutlets Raw Thawed $22.00 kg
$22.00 kg
Superb Herb Coriander Living Plant $3.50 ea
$3.50 ea
Fresh Produce Limes
arrow icon exclamation icon Out of stock Out of stock
Campbells Real Stock Chicken Stock Liquid Reduced Salt $3.50 ea
$3.50 ea