Thai-Style Cold Lemongrass Coconut Prawn Noodles Recipe 2026

This Thai-style cold lemongrass coconut prawn noodle recipe from Rukmini Iyer is a quick and easy dish that’s perfect for a light yet satisfying meal. Combining fragrant lemongrass, creamy coconut milk, and succulent prawns, this cold noodle bowl is both refreshing and spicy, ideal for warm days or when you need a flavor-packed pick-me-up.

Why You’ll Love This Cold Lemongrass Coconut Prawn Noodles Recipe

This recipe stands out because it’s incredibly versatile and simple to prepare. The broth is infused with turmeric, ginger, and chilli, creating a aromatic base that pairs beautifully with cold noodles. You can easily adapt it for vegetarians by adding cubed tofu or use leftover shredded chicken for a heartier version.

The key to this dish is chilling the broth for at least two hours, which allows the flavors to meld and develop a deeper complexity. It’s a make-ahead meal that saves time and delivers a restaurant-quality result at home.

Key Ingredients and Substitutions

To make this dish, you’ll need fresh ingredients like lemongrass, spring onions, garlic, red chilli, ginger, and turmeric root. These are blended into a fragrant paste that forms the soul of the broth. Coconut milk provides richness, while mushrooms add an earthy texture.

For the noodles, you can use rice noodles (flat or vermicelli) for a gluten-free option, or opt for thick udon noodles as Rukmini does. The choice is yours, but both work well with the chilled broth.

Step-by-Step Preparation Guide

Start by finely grating or blending the base ingredients (lemongrass, spring onions, garlic, chilli, ginger, turmeric, and lime zest) into a rough paste. Be careful not to add whole lemongrass sticks to the blender, as they can damage it.

Heat oil in a large saucepan, add the paste, and fry for three minutes. Then add mushrooms and cook for five more minutes. Pour in coconut milk and just-boiled water, bring to a boil, then remove from heat and cool. Chill for at least two hours.

Once chilled, cook your noodles according to package instructions, drain, and divide between bowls. Top with the cold broth, sliced pak choi, and raw prawns (or cooked if preferred). Let the prawns sit in the broth for a few minutes to lightly cure, then serve with lime wedges.

Comparison Table: Cold vs. Hot Noodle Soup

Key Takeaways for Perfect Results

• Chill the broth for at least 2 hours to let flavors meld.
• Use fresh lemongrass and ginger for the best aroma.
• Adjust chilli amount to your spice preference.
• For a vegetarian version, swap prawns with tofu.
• Serve in large bowls to enjoy the abundant broth.

Frequently Asked Questions

FAQ

This Thai-style cold lemongrass coconut prawn noodle recipe is a must-try for anyone seeking a quick, healthy, and delicious meal. With its vibrant flavors and simple preparation, it’s sure to become a favorite in your kitchen.

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