Thai-Style Cold Lemongrass Coconut Prawn Noodles Recipe 2026

This Thai-style cold lemongrass coconut prawn noodles recipe is a quick and easy dish that combines fragrant lemongrass, creamy coconut milk, and succulent prawns for a refreshing meal. Perfect for a light lunch or dinner, these noodles are packed with bold flavors and can be adapted to suit your preferences, making it a versatile addition to your recipe collection.

Why You'll Love This Cold Lemongrass Noodle Dish

This recipe stands out because it balances aromatic herbs with creamy coconut milk and a hint of heat from fresh chilli. The cold preparation method makes it ideal for warm days, while the broth remains light yet satisfying. Plus, it’s ready in under 30 minutes of active cooking, with a short chilling time that enhances the flavors.

Whether you’re a seafood lover or looking for a vegetarian twist, this dish adapts beautifully. Use tofu or shredded chicken for a protein swap, and choose your favorite noodles—rice noodles for gluten-free or udon for a chewy texture.

Key Ingredients for Authentic Thai Flavor

The magic of this recipe lies in its fresh aromatics. Lemongrass, ginger, turmeric, and lime zest create a vibrant base that infuses the coconut broth with depth. Here’s what you’ll need:

• 2 tbsp neutral oil (like sunflower or canola)
• 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: 1 lemongrass stalk, 2 spring onions, 2 garlic cloves, 1 red chilli, 4cm ginger, 1cm turmeric root, zest and juice of 1 lime

Step-by-Step Cooking Instructions

Prepare the Aromatic Paste

Finely grate all base ingredients (lemongrass, spring onions, garlic, chilli, ginger, turmeric) and mix with lime zest and juice. Alternatively, roughly chop and blitz in a blender until a rough paste forms—just avoid blending whole lemongrass sticks, as they can damage the blender.

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. Pour in coconut milk and 400ml just-boiled water, then bring to a boil. Remove from heat and let cool completely. Chill for at least 2 hours.

Assemble the Noodles

Once chilled, cook your noodles according to package instructions (if not using straight-to-wok). Divide noodles and pak choi into bowls, then pour the cold broth over. Add prawns (if using raw, simmer them in the hot broth for 4 minutes before chilling). Serve with lime wedges.

Comparison: Cold vs. Hot Noodle Soup

Tips for Perfect Results

• Use fresh turmeric if possible; ground turmeric works but adjust quantity.
• For extra heat, leave the chilli seeds in.
• Make the broth a day ahead to deepen flavors.
• Add tofu or chicken for a heartier meal.

Frequently Asked Questions

Final Thoughts

This Thai-style cold lemongrass coconut prawn noodles recipe is a delightful twist on traditional noodle soups. Its vibrant flavors and easy preparation make it a go-to for busy weeknights or special occasions. Try it today and enjoy a bowl of refreshing, aromatic goodness!

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