Name: Thai curry noodle soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 tsp vegetable oil; 1 heaped tbsp Thai green curry paste; 220g stir-fry vegetable mix; 150g raw prawns shelled; 180ml light coconut milk; 220ml vegetable stock made with 1 low-salt stock cube; 250g straight-to-wok udon noodles; 5g coriander roughly chopped; 5g Thai basil roughly torn; 1 red chilli sliced, to serve (optional); 1 spring onion sliced, to serve

Thai curry noodle soup

Make this speedy, spicy and healthy noodle soup using whatever veg you have in the fridge. Filling and flavour-packed, it's ideal for busy weeknights

20 min total 5 min prep 15 min cook 2 320 cal

Instructions

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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.