Thai curry noodle soup
Ingredients
- 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
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 470kcalCalories
- 9.6gProtein
- 22.0gFat
- 57.0gCarbohydrates
- 2.5gSugars
- 2.9gFiber
- 8.2gSalt
Instructions
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.
