Thai Curry Noodle Soup

Instructions

1. 1

   Heat Oil and Sauté Paste

   8 min

   In a medium saucepan, warm vegetable oil over medium heat until shimmering. Add Thai green curry paste and sauté for about 1 minute, allowing it to release its aromatic flavors. Next, stir in the stir-fry vegetables and raw king prawns, cooking for approximately 3 minutes until the prawns are mostly pink and the vegetables begin to soften but still retain their vibrant color.

2. 2

   Combine Broth and Noodles

   7 min

   Carefully pour in the coconut milk, followed by the vegetable stock and udon noodles. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Allow it to cook for 5 minutes, stirring occasionally, until the noodles are soft and the vegetables have a slight crunch, indicating they are perfectly cooked.

3. 3

   Garnish and Serve

   3 min

   Ladle the hot soup into two bowls, ensuring an even distribution of prawns and vegetables. Top each bowl with fresh coriander, basil, slices of red chilli, and sliced spring onions for a burst of color and flavor.