Thai curry noodle soup

Summary

Seafood - Thai

Ingredients

• 1 teaspoon Vegetable Oil
• 1 Red Chilli (sliced)
• 10 g Coriander
• 150 ml Coconut Milk
  Swaps (1)
• 150 g Raw King Prawns
• 225 ml Vegetable Stock
• 1 Spring Onions (sliced)
• 10 g Basil
• 220 g stir-fry vegetables
• 1 tablespoon Thai Green Curry Paste
• 250 g Udon Noodles
  Swaps (1)

Instructions

1. 1

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

2. 2

   Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.