Thai curry noodle soup

Ingredients

• Vegetable oil 1 tsp
• Stock cubes 225 ml
• Fresh basil 10 g
• Fresh coriander 10 g
• Fresh chilli 1
• Spring onions 1
• Prawns 150 g
• Coconut milk 150 ml
• Udon noodles 250 g
• Mixed vegetables 220 g
• Thai green curry paste 1 tbsp

Method

1. 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.
2. 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.