Thai curry noodle soup

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 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

Directions

1. step 1
2. 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.
3. step 2
4. 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.