Thai curry noodle soup
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
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.
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.