Easy Thai Noodle Soup
- 1 tsp oil
- 1 tbsp Thai green curry paste
- 250g stir-fry vegetable mix
- 150g raw peeled prawns
- 200ml coconut milk
- 220ml veg stock
- 250g wok-ready udon noodles
- 5g each coriander and Thai basil leaves, chopped
- Sliced red chilli, to serve
- Heat the oil in a saucepan and fry the curry paste for a minute or so. Stir in the vegetable mix and prawns, then cook for 3 mins or until the prawns are just pink. Add the stock, coconut milk and udon noodles, along with a little seasoning.
- Bring the mixture to a simmer and cook for about 5 mins or until the noodles are cooked through. Divide between 2 bowls and sprinkle with the fresh herbs and sliced chilli to serve.
15 mins
2 serving