Why You’ll Love This Recipe
This nourishing noodle pot is packed with veggies, protein and flavour — and comes together in just 5 minutes! It’s the ultimate busy mumma’s hack: quick, comforting, and packed with goodness.
We’re talking juicy king prawns, a creamy coconut Thai broth, and slurpy egg noodles — all in one pot. Whether you’re cooking for the family or prepping ahead for your work lunches, this recipe is a winner.
This one’s a lifesaver in my kitchen when I need something warm, filling, and ready fast. The kids love the noodles, I love how many nutrients are packed in, and it’s minimal cleanup too.
I usually make this in double batches and store leftovers for the next few days. The flavour actually improves as it sits!
Ingredients I Love To Use
Canned coconut milk – full-fat or light
[Whole egg noodles or rice noodles for gluten-free]
Nutrition & Wellness Benefits
This meal delivers a perfect balance of macronutrients and key vitamins:
- Prawns = lean protein & iodine for thyroid health
- Broccoli & leek = fibre, vitamin C & prebiotics for gut health
- Edamame = plant-based protein & folate
- Coconut milk = healthy fats to support hormones
- Egg noodles = comforting carbs to keep energy stable
It’s also rich in anti-inflammatory spices from the red Thai curry paste.
Ingredients
- 4 egg noodle nests
- 400 g king prawns fresh or defrosted
- 1 head broccoli chopped into florets
- 1 leek finely sliced
- 1 cup frozen edamame beans
- 1 tin 400ml full-fat coconut milk
- 1 chicken stock cube
- 2 tbsp red Thai curry paste
- 2 tbsp soy sauce
- 600 –800ml boiling water adjust to preference
Instructions
- In a deep saucepan or soup pot, add noodles, prawns, broccoli, leek, edamame, coconut milk, stock cube, curry paste, soy sauce, and water.
- Turn the heat to high and bring the mixture to a gentle boil. Stir occasionally to make sure noodles separate and cook evenly.
- Cook for 5 minutes, or until the prawns are cooked through and the noodles are soft. Add a little extra boiling water if you prefer it soupier.
- Serve hot with optional chilli flakes, coriander, or lime wedges. Store leftovers in the fridge for up to 3 days.
Notes
- Top with fresh herbs like coriander or Thai basil
- Add a squeeze of lime for extra zing
- Serve with sriracha for heat
- Use rice noodles for a gluten-free option
- Keeps well in the fridge for 3–4 days
- Store in airtight containers for easy grab-and-go lunches
- Add a splash of water when reheating to loosen broth
Nutrition
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