Thai curry noodle soup

Seafood · Thai classic.

Ingredients

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

Method

1. Fry — 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.
2. Add ingredients — Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles.
3. Bring to a boil — 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.
4. Chill — Divide between two bowls and sprinkle over the herbs, chilli and spring onion.

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• Pad Thai
• Green Curry
• Tom Yum Goong
• Mango Sticky Rice
• Som Tam
• Massaman Curry