Thai Curry Noodle Soup

Ingredients

• 1 tspvegetable oil
• 1 tbspthai green curry paste
• 220 gstir-fry vegetables, pre-cut mixed vegetables
• 150 graw king prawns, peeled
• 150 mlcoconut milk
• 225 mlvegetable stock
• 250 gudon noodles, pre-cooked or straight-to-wok
• 10 gcoriander, to scatter
• 10 gthai basil, to scatter
• 1red chilli, sliced, to scatter
• 1spring onion, sliced, to scatter

Method

1. 1

   Heat the oil in a saucepan over medium heat. Cook the curry paste for 1 minute, then add the stir-fry vegetables and prawns. Cook for 3 minutes until the prawns are mostly pink.

2. 2

   Add the coconut milk, vegetable stock and noodles. Bring to the boil, then reduce to a simmer and cook for 5 minutes until the noodles are cooked through and the vegetables are tender.

3. 3

   Divide between two bowls and scatter over the coriander, basil, sliced chilli and spring onion.