A quick and spicy wok-based soup means one pan, zero fuss and supper’s on the table in 20 minutes
Prep:5 mins
Serves 4
1 tbsp sunflower oil300g bag crunchy stir-fry vegetables140g shiitake mushroom, sliced 2 tbsp Thai green curry paste400g can reduced-fat coconut milk200ml vegetable or fish stock300g medium straight-to-wok noodle200g bag large, raw prawn
STEP 1Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.STEP 2Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.
