Thai curry noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tsp vegetable oil
- 1 heaped tbsp Thai green curry paste
- 220g stir-fry vegetable mix
- 150g raw prawnsshelled
- 180ml light coconut milk
- 220ml vegetable stockmade with 1 low-salt stock cube
- 250g straight-to-wok udon noodles
- 5g corianderroughly chopped
- 5g Thai basilroughly torn
- 1 red chillisliced, to serve (optional)
- 1 spring onionsliced, to serve
Nutrition: Per serving
- kcal320
- fat12g
- saturates6g
- carbs41g
- sugars7g
- fibre7ghigh
- protein10g
- salt1.3g
Method
step 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.
step 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.
