Thai Prawn Curry Noodle Soup

[Carl]

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Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2

No nutritional information available.

Ingredients

- 1 tsp vegetable oil
- 1 heaped tbsp Thai green curry paste
- 220g stir-fry vegetable mix
- 150g raw prawns, shelled
- 180ml light coconut milk
- 220ml vegetable stock, made with 1 low-salt stock cube
- 250g straight-to-wok udon noodles
- 5g coriander, roughly chopped
- 5g Thai basil, roughly torn
- 1 red chilli, sliced, to serve (optional)
- 1 spring onion, sliced, to serve (optional)

Method

1. Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 minute before adding the stir-fry vegetables and prawns. Cook for 3 minutes until the prawns are mostly pink, then add the coconut milk, vegetable stock and noodles.

2. Bring to the boil, then reduce the heat to a simmer and cook for 5 minutes until the noodles are cooked through and the vegetables are tender but still have a bite. Divide between two bowls and sprinkle over the basil, coriander, chilli and spring onion.