Thai curry noodle soup

Ingredients

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

Steps

1. step 1
2. 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.
3. step 2
4. 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.

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