Thai curry noodle soup

• Vegetable Oil1 teaspoon
• Thai Green Curry Paste1 tbsp
• Stir-fry Vegetables7¾ oz
• Raw King Prawns5¼ oz
• Coconut Milk10 tbsp
• Vegetable Stock1 cup
• Udon Noodles8¾ oz
• Coriander¼ oz
• Basil¼ oz
• Red Chilli1 sliced
• Spring Onions1 sliced

Instructions

1. 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.

2. 2

   Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles.

3. 3

   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. 4

   Divide between two bowls and sprinkle over the herbs, chilli and spring onion.