Ingredients
- Raw King Prawns (150g)
- Udon Noodles (250g)
- Coconut Milk (150ml)
- Vegetable Stock (225ml)
- Thai Green Curry Paste (1 tbsp)
- Stir-fry Vegetables (220g)
- Coriander (10g)
- Basil (10g)
- Red Chilli (1 sliced)
- Spring Onions (1 sliced)
- Vegetable Oil (1 teaspoon)
Instructions
Steps
- In a saucepan, heat vegetable oil over medium heat. Add Thai green curry paste and cook for 1 minute. Then, introduce stir-fry vegetables and raw king prawns, cooking for 3 minutes until the prawns turn mostly pink.
- Pour in coconut milk, vegetable stock, and udon noodles. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5 minutes until the noodles are tender and the vegetables retain some crunch.
- Serve the soup in two bowls, garnished with coriander, basil, sliced red chilli, and sliced spring onions.