Intro

Sometimes there is nothing better than a warming bowl of simple noodle soup. It's reafy in just 15 minutes, and so easy to make. The creamy coconut case balances the heatj of the chilli and red curry paste. I like to add a couple of pak choi to the dish - pop them in after you have added the stock and coconut milk. You could also add chard, kale or spinach.

Ingredients

• 1 tbsp olive oil
• 1 red chilli, deseeded and finely sliced
• 2½ tbsp Thai red curry paste
• 600ml hot vegetable stock
• 400g can coconut milk
• 2 tsp fish sauce
• 100g rice noodles
• juice of 1 lime, plus wedges to serve
• 150g raw king prawns
• 1 tbsp roughly chopped coriander, plus leaves to garnish
• sea salt and freshly ground balck pepper

Method

• Place a saucepan over a medium heat and add the olive oil. Stir in the chilli and cook for a minute, then add the Thai red curry paste and cook for a further minute.
• Whick in the hot vegetable stock and coconut milk and bring to the boil. Stir in th fish sauce, toss in the noodles and cook for 2 minutes.
• Squeeze in the lime juice, add the raw prawns and cook for about 4 minutes. Stir in the chopped coriander and season with salt and pepper.
• Server in bowls with the coriander leaves and the lime wedges on top for squeezing over.

Notes