Thai curry noodle soup
Ingredients
- Vegetable Oil~1 teaspoon
- Thai Green Curry Paste~1 tbsp
- Stir-fry Vegetables~220g
- Raw King Prawns~150g
- Coconut Milk~150ml
- Vegetable Stock~225ml
- Udon Noodles~250g
- Coriander~10g
- Basil~10g
- Red Chilli~1 sliced
- Spring Onions~1 sliced
Instructions
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step 1
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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.
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step 2
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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.