Somewhere between a curry and a noodle soup, this colourful bowl is creamy, fiery and fresh in all the right places. Hot Curry Powder gives the coconut broth real depth, while lime, spring onion and crisp vegetables stop it becoming too rich.

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, finely sliced
• 1 red pepper, thinly sliced
• 2 tbsp Hot Curry Powder
• 2 garlic cloves, crushed
• 15g fresh ginger, grated
• 400ml tin coconut milk
• 350ml fish or vegetable stock
• 1 tbsp light soy sauce
• 250g medium egg noodles
• 200g pak choi, leaves separated
• 300g raw peeled king prawns
• 1 lime, juice and wedges
• 3 spring onions, finely sliced
• Small handful fresh coriander

Instructions

1. Heat the oil in a deep sauté pan over a medium heat. Cook the onion and red pepper for 5 minutes until beginning to soften.
2. Add the Hot Curry Powder, garlic and ginger. Stir for 1 minute, keeping everything moving so the spices do not catch.
3. Pour in the coconut milk and stock, then stir in the soy sauce. Bring to a gentle simmer and cook for 5 minutes.
4. Add the noodles and pak choi stems. Simmer according to the noodle packet instructions, separating the strands with tongs.
5. Add the prawns and pak choi leaves for the final 3–4 minutes. Cook until the prawns are pink and opaque; do not overcook them.
6. Squeeze in the lime juice. Divide between bowls and finish with spring onion, coriander and lime wedges.

Timings

Prep: 15 minutes | Cook: 20 minutes | Serves: 4

Serving Suggestions

Serve immediately in deep bowls. Add sliced fresh chilli for extra fire, or stir in a little more coconut milk if you prefer a gentler broth.

Why This Recipe Works

The blend blooms in the softened vegetables before coconut milk is added, creating a rounded broth in minutes. Prawns cook right at the end so they stay plump and tender.

Allergy Notes

Contains crustaceans, soya and egg if using egg noodles. Use rice noodles and tamari for suitable alternatives, checking all labels.

🌶️ Try It With

Build on the flavours already inside the blend with these useful cupboard spices:

• Ginger Ground
• Garlic Granules
• Coriander Ground
• Chilli Powder

🍽️ More Recipes Using Hot Curry Powder

• Fiery Hot Curry Chicken & Tomato Curry
• Hot Curry Beef Keema with Peas
• Hot Curry Roasted Aubergine & Chickpea Traybake
• Hot Curry Sweetcorn Fritters with Mango Chutney
• Hot Curry Paneer & Pepper Skewers with Mint Yoghurt

🛒 Get the Blend

Ready to bring the heat? Shop Hot Curry Powder →

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