Thai curry noodle soup
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Thai curry noodle soup

By Helena Busiakiewicz

Make this speedy, spicy and healthy noodle soup using whatever veg you have in the fridge. Filling and flavour-packed, it’s ideal for busy weeknights

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 320
  • fat 12g
  • saturates 6g
  • carbs 41g
  • sugars 0g
  • fibre 7g
  • protein 10g
  • salt 1.3g

Ingredients

  • 1 tsp vegetable oil
  • 1 heaped tbsp Thai green curry paste
  • 220g stir-fry vegetable mix
  • 150g raw prawns, shelled
  • 180ml light coconut milk
  • 220ml vegetable stock, made with 1 low-salt stock cube
  • 250g straight-to-wok udon noodles
  • 5g coriander, roughly chopped
  • 5g Thai basil, roughly torn
  • 1 red chilli, sliced, to serve (optional)
  • 1 spring onion, sliced, to serve

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.

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