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Start by heating the 1 tbsp olive oil in a medium saucepan. Add the red chilli and cook for 1 minute, until it just starts to soften and release its aroma.
Stir in the 2 ½ tbsp Thai red curry paste and cook for another 1 minute, letting it toast slightly. Meanwhile, dissolve the vegetable stock cube in 700ml boiling water in a large jug, then pour it into the saucepan and stir well to combine. Finally, add the 400ml coconut milk and bring the mixture to a boil.
Stir in the 2 tsp fish sauce and season the broth to your liking. Add the 100g rice noodles and cook for another 3-4 minutes, until they're just tender.
Squeeze in the juice from 2 limes, then add the 150g king prawns. Cook for about 2-3 minutes, just until the prawns turn opaque and are warmed through. Scatter about half of the ½ coriander over the top.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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