Thai Seafood Wholewheat Noodle Soup

Thai Seafood Wholewheat Noodle Soup


  • 2 x Lucky Boat Wholewheat noodle nests
  • 2 x Mussels
  • 2 x Crab sticks
  • 10g Bamboo shoot slices
  • 10g Pak choi
  • 2 x fresh King prawns
  • 5g Wild mushrooms
  • 2g Coriander
  • 5g Spring onion, sliced
  • 200ml Coconut milk
  • 3ml Fish sauce
  • 5g Thai basil
  • 5g fresh Red chilli, finely chopped for garnish
  • 5g Lemongrass
  • 5g Ginger, sliced
  • 1 x Carrot, sliced
  • 5g Lime leaves
  • 1 x Lime, cut into wedges
  • 2L Water

Serves: 2

Prep Time: 16 mins

Cook Time: 2 mins


  1. Place the Lucky Boat Wholewheat noodles in boiling water.
  2. Remove from the heat and leave them to soak for 6 minutes until cooked.
  3. Stir frequently to separate noodles and drain.

Soup broth preparation:

  1. Add water to a large pot and boil with lemongrass, ginger, carrot and lime leaves for 5 minutes to make the seafood stock. Add coconut milk and fish sauce, turn the heat to medium and simmer for 5 minutes. This makes 2 portions of soup broth.


  1. Take a portion of soup broth (600ml) and heat in a wok or pan.
  2. Add king prawns, mussels, crab sticks, bamboo shoot slices, pak choi and mushrooms and bring to the boil for 1 minute.
  3. Add Lucky Boat Wholewheat noodles, mix well and boil for 1 minute.


  1. Serve in a bowl and garnish with spring onion, Thai basil, coriander and chilli with fresh lime on the side.

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