Spicy prawn soup

• sunflower oil↗1 tbsp tbsp
• bag crunchy stir-fry vegetables300g g
• shiitake mushroom↗140g g

  sliced

• Thai green curry paste↗2 tbsp tbsp
• can reduced-fat coconut milk↗400g g
• vegetable or fish stock200ml ml
• medium straight-to-wok noodle300g g
• bag large, raw prawn↗200g g

Step-by-step instructions

1. 1

   Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.

2. 2

   Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.