Thai curry noodle soup

Ingredients

• 1 teaspoon Vegetable Oil
• 1 tbsp Thai Green Curry Paste
• 220g Stir-fry Vegetables
• 150g Raw King Prawns
• 150ml Coconut Milk
• 225ml Vegetable Stock
• 250g Udon Noodles
• 10g Coriander
• 10g Basil
• 1 sliced Red Chilli
• 1 sliced Spring Onions

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the vegetable oil in a saucepan set over medium heat.
2. Stir in the curry paste and let it cook for 1 min to release its fragrance.
3. Tip in the stir-fry vegetables and prawns, and cook for 3 mins until the prawns turn mostly pink.
4. Pour in the coconut milk, vegetable stock and udon noodles.
5. Bring everything to the boil, then lower the heat and simmer for 5 mins until the noodles are tender and the vegetables still have some bite.
6. Ladle into two bowls and scatter over the coriander, basil, red chilli and spring onions.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.