Step 1 of 3
Thai Curry Noodle Soup
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.
Step 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.
Step 3
Divide between two bowls and scatter over the coriander, basil, sliced chili and scallion.
