Thai curry noodle soup - Good Food Middle East

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