Thai curry noodle soup Recipe

Heat the vegetable oil in a saucepan over a medium heat. Add the Thai green curry paste and cook for 1 minute, until fragrant. Stir in the stir-fry vegetables and raw king prawns, cooking for another 3 minutes until the prawns are mostly pink.

Pour in the coconut milk and vegetable stock, then add the udon noodles.

Bring the soup to a boil, then lower the heat to a simmer. Let it cook for 5 minutes, or until the udon noodles are cooked through and the vegetables are tender but still have a slight bite.

Divide the finished soup between 4 bowls. Sprinkle generously with fresh coriander, basil, sliced red chili, and spring onion.