Thai curry noodle soup

Ingredients

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

Steps

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. 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.