Thai Curry Noodle Soup
Plump king prawns and bouncy udon swimming in a silky, aromatic green coconut broth.
Ingredients
1 tsp vegetable oil1L
1 tbsp Thai green curry paste195g
220g stir-fry veg mix320g
150g raw king prawns165g
150ml coconut milk400ml
225ml vegetable stock10 pack
250g straight-to-wok udon noodles300g
10g fresh coriander, roughly chopped30g
10g fresh basil30g
1 red chilli, finely sliced60g
1 spring onion, finely sliced1 bunch
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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £7.32 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£12.32 est. · serves 2