Thai Curry Noodle Soup

Ingredients

• 1 tspvegetable oil
• 1 tbspThai green curry paste
• 8 ozstir-fry vegetables, pre-cut mixed vegetables
• 5 ozraw jumbo shrimp, peeled
• 2/3 cupcoconut milk
• 1 cupvegetable stock
• 9 ozudon noodles, pre-cooked or straight-to-wok
• 1/3 cupcilantro, to scatter
• 1/3 cupThai basil, to scatter
• 1red chili, sliced, to scatter
• 1scallion, sliced, to scatter

Method

1. 1

   Heat the oil in a saucepan over medium heat. Cook the curry paste for 1 minute, then add the stir-fry vegetables and shrimp. Cook for 3 minutes until the shrimp are mostly pink.

2. 2

   Add the coconut milk, vegetable stock and noodles. Bring to the boil, then reduce to a simmer and cook for 5 minutes until the noodles are cooked through and the vegetables are tender.

3. 3

   Divide between two bowls and scatter over the cilantro, basil, sliced chili and scallion.

Nutrition per serving