Thai curry noodle soup

Method2 steps · about 20 min

1. 1

   Step 1: Have the raw prawns shelled, deveined and thawed if frozen, and the ready-to-heat udon and stir-fry vegetable mix (220 g) ready. Heat the teaspoon vegetable oil (1 tsp) in a saucepan over medium heat and cook all the heaped tablespoon green curry paste (1 heaped tbsp) for one minute. Add all the vegetable mix and raw prawns and cook for about three minutes until the prawns are mostly pink but not yet finished. Stir in all the light coconut milk (180 ml), prepared vegetable stock (220 ml) and straight-to-wok udon noodles (250 g). Wash hands and clean utensils that contacted raw prawns.

   Curry paste 1 min then vegetables and prawns 3 min · 4 minUses 1 tsp vegetable oil · 1 heaped tbsp green curry paste · 220 g stir-fry vegetable mix · 150 g raw shelled prawns, deveined and thawed if frozen · 180 ml light coconut milk · 220 ml prepared vegetable stock, made with 1 low-salt stock cube · 250 g straight-to-wok udon noodles

2. 2

   Step 2: Bring the complete soup to a boil, then reduce to a simmer for about five minutes until the udon is cooked through, the vegetables are tender with some bite and the prawns are fully opaque and firm with no translucent centres. Wash and roughly chop the coriander, wash and tear the Thai basil (5 g), and wash, trim and slice the spring onion (1). If using the optional red chilli (1), wash and slice it. Divide the finished soup between two bowls and scatter over all these prepared garnishes.

   Simmer noodles vegetables and prawns until fully cooked · 5 minUses The whole assembled soup · 5 g fresh coriander for serving · 5 g fresh Thai basil for serving · 1 red chilli, optional, sliced for serving · 1 spring onion, sliced for serving