Thai curry noodle soup
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
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