Thai curry noodle soup
This Thai curry noodle soup marries the heat of green curry paste with the cooling sweetness of coconut milk, creating the balance that defines Southeast Asian cooking. The technique of blooming curry paste in hot oil before adding liquid releases its complex spice layers, a crucial step that transforms raw paste into silky sauce. Udon noodles absorb the broth while king prawns cook in seconds, keeping their firm texture intact and their delicate flavor from drowning in sauce.
Instructions
step 1 Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns.
Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles. step 2 Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite.
Divide between two bowls and sprinkle over the herbs, chilli and spring onion..
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