Thai Curry Noodle Soup

Steps

1. In a saucepan, heat vegetable oil over medium heat. Add Thai green curry paste and cook for 1 minute. Then, introduce stir-fry vegetables and raw king prawns, cooking for 3 minutes until the prawns turn mostly pink.
2. Pour in coconut milk, vegetable stock, and udon noodles. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5 minutes until the noodles are tender and the vegetables retain some crunch.
3. Serve the soup in two bowls, garnished with coriander, basil, sliced red chilli, and sliced spring onions.