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
Serves 2
1 tsp vegetable oil1 heaped tbsp Thai green curry paste220g stir-fry vegetable mix150g raw prawns, shelled180ml light coconut milk220ml vegetable stock, made with 1 low-salt stock cube250g straight-to-wok udon noodles5g coriander, roughly chopped5g Thai basil, roughly torn1 red chilli, sliced, to serve (optional)1 spring onion, sliced, to serve
STEP 1Heat 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.STEP 2Bring 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.
