Thai curry noodle soup

Name: Thai curry noodle soup
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 teaspoon Vegetable Oil; 1 tbsp Thai Green Curry Paste; 220 g stir-fry vegetables; 150 g Raw King Prawns; 150 ml Coconut Milk; 225 ml Vegetable Stock; 250 g Udon Noodles; 10 g Coriander; 10 g Basil; 1 sliced Red Chilli; 1 sliced Spring Onions

50 min · Serves 6 · By TheMealDB Import

High Protein
Thai
Seafood
Soup
Dinner
Lunch
Comfort Food

Thai, Seafood, Soup

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

1 teaspoonVegetable Oil
1 tbspThai Green Curry Paste
220 gstir-fry vegetables
150 gRaw King Prawns
150 mlCoconut Milk
225 mlVegetable Stock
250 gUdon Noodles
10 gCoriander
10 gBasil
1 slicedRed Chilli
1 slicedSpring Onions

Method

Prep 22 min · Cook 28 min

1Heat 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.
2Bring 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.