Thai curry noodle soup

• vegetable oil↗1 tsp tsp
• Thai green curry paste↗1 heaped tbsp tbsp

  heaped

• stir-fry vegetable mix↗220g g
• raw prawns↗150g g

  shelled

• light coconut milk↗180ml ml
• vegetable stock↗220ml ml

  made with 1 low-salt stock cube

• straight-to-wok udon noodles↗250g g
• coriander5g g

  roughly chopped

• Thai basil↗5g g

  roughly torn

• red chilli↗1

  sliced, to serve (optional)

• spring onion↗1

  sliced, to serve

Step-by-step 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.