Quick Thai-Style Cold Lemongrass Coconut Prawn Noodles Recipe 2026

This quick Thai-style cold lemongrass coconut prawn noodle recipe is perfect for a light yet satisfying meal. With a fragrant broth infused with turmeric, chili, and lime, these noodles are a refreshing twist on classic Thai flavors. Ready in just 20 minutes of prep and cook time, this dish is ideal for busy weeknights or when you need a comforting bowl of goodness.

Why You'll Love These Cold Lemongrass Coconut Noodles

This recipe combines the aromatic punch of lemongrass with the creamy richness of coconut milk, creating a balanced soup base that's both soothing and invigorating. The cold version is especially refreshing on warm days, while the same base can be served hot if you prefer. It's versatile enough to swap prawns for tofu or shredded chicken, making it a great option for various dietary needs.

The key to this dish is the fresh aromatics – lemongrass, ginger, turmeric, and chili – which are finely grated or blitzed into a paste. This paste is then fried briefly to release its essential oils, before being simmered with mushrooms and coconut milk. The result is a deeply flavorful broth that's both light and satisfying.

Ingredients for Thai Lemongrass Coconut Prawn Noodles

• 2 tbsp neutral oil
• 150g fresh shiitake or chestnut mushrooms
• 1 tsp sea salt
• 400ml tin coconut milk
• 150g thick straight-to-wok udon noodles
• 2 heads pak choi, finely sliced
• 150g prawns, peeled and deveined
• For the base: lemongrass, spring onions, garlic, red chilli, ginger, turmeric, lime zest and juice

Step-by-Step Method

Prepare the Aromatic Paste

Finely grate all the base ingredients (except lime juice) or roughly chop and blitz in a blender. Avoid putting a whole lemongrass stick in the blender, as it can break the machine. This paste forms the flavor foundation of the dish.

Cook the Broth

Heat oil in a large saucepan over medium-low heat. Add the paste and fry for 3 minutes, stirring constantly. Add mushrooms and fry for another 5 minutes. Season with salt, then pour in coconut milk and 400ml just-boiled water. Bring to a boil, then remove from heat and let cool completely.

Chill and Assemble

Once cooled, chill the broth for at least 2 hours. When ready to serve, cook the noodles according to package instructions, then divide between bowls. Add sliced pak choi and raw prawns to the cold broth – the residual heat from the noodles and broth will gently cook them. Alternatively, for a hot version, simmer the pak choi and prawns in the broth for 4 minutes before serving.

Comparison: Cold vs. Hot Noodle Soup

Key Takeaways for Perfect Thai Noodles

• Use fresh aromatics for the best flavor – don't skip the lemongrass or turmeric.
• Grate or blitz the paste finely to ensure even distribution in the broth.
• Let the broth chill thoroughly to develop deeper flavors.
• Customize with tofu or chicken for a vegetarian or alternative protein option.
• Serve in deep bowls to enjoy all the broth.

Frequently Asked Questions

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