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-1 tbsp sunflower oil
-300g bag crunchy stir-fry vegetables
-140g shiitake mushroom, sliced
-2 tbsp Thai green curry paste
-400g can reduced-fat coconut milk
-200ml vegetable or fish stock
-300g medium straight-to-wok noodle
-200g bag large, raw prawn
- Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 mins. Take out and set aside, then tip the curry paste into the pan and fry for 1 min.
- Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through. Stir in the veg, then serve.
Quick and zesty wok-made soup ensures minimal cleanup, no hassle, and dinner ready in just 20 minutes.
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