Ingredients

• 100 g - large, raw prawns
• 1/2 tbsp - sunflower oil
• 150 g - stir-fry vegetables
• 70 g - sh
• take mushrooms, sliced
• 200 g - low-fat coconut milk
• 1 tbsp - Thai green curry paste
• 100 ml - vegetable stock
• 150 g - noodles

How to Make Thai Prawn Soup

• Heat oil in a wok, then stir-fry the vegetables and mushrooms for 2-3 minutes.
• Take out and set aside.
• Fry the curry paste for 1 min.
• Pour in the coconut milk and stock.
• Bring to the boil, add noodles and prawns
• Reduce the heat and simmer for 4 mins until the prawns are cooked through.
• Stir in the vegetables and then serve.