Thai curry noodle soup

Name: Thai curry noodle soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: asian
Ingredients: 5 ml Oil; 15 g Curry paste; 220 g Vegetables; 150 g Shrimp; 150 ml Coconut milk; 225 ml Broth; 250 g Noodle; 10 g Coriander; 10 g Basil; 10 g Chili; 15 g Green onion

kcal

Carbs: 106g
Protein: 36g
Fat: 5g

Per serving

Prep
5 min
Cook
10 min
Servings
2
Difficulty
Easy

Ingredients

5 mlOil
15 gCurry paste
220 gVegetables
150 gShrimp
150 mlCoconut milk
225 mlBroth
250 gNoodle
10 gCoriander
10 gBasil
10 gChili
15 gGreen onion

Instructions

1
Step 1: Fry
- Heat the oil in a saucepan over medium heat. Fry the curry paste for about 1 minute until fragrant.
- Add the stir-fry vegetables and raw prawns and cook for about 3 minutes until the prawns are mostly pink.
2
Step 2: Simmer and serve
- Add the coconut milk, vegetable stock and udon noodles. Bring to the boil, then reduce to a simmer and cook for 5 minutes until noodles are cooked and veg is tender-crisp.
- Divide between two bowls and sprinkle with coriander, basil, sliced chilli and spring onion.