Thai curry noodle soup — a quick bowl of udon noodles and king prawns in a green curry coconut broth with stir-fry vegetables, topped with herbs and chilli. Fragrant and satisfying.
- 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
Tags:
SoupVideo
Preparation
- Heat the oil in a saucepan over medium heat and cook the curry paste for 1 minute before adding the stir-fry veg and prawns. Cook for 3 minutes until the prawns are mostly pink, then add the coconut milk, vegetable stock and noodles.
- Bring to the boil, then reduce to a simmer and cook for 5 minutes 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.
