Thai curry noodle soup

Begin by gently heating the vegetable oil in a medium saucepan over medium heat. Once warm, add the Thai green curry paste and sauté for about 1 minute to awaken its fragrant spices—the aroma will fill your kitchen beautifully. Next, toss in the stir-fry vegetables and raw king prawns. Cook everything together for approximately 3 minutes, stirring frequently, until the prawns turn a delicate pink, signaling they are almost cooked through. Pour in the creamy coconut milk along with the vegetable stock, followed by the udon noodles. Stir to combine all the ingredients nicely. Bring the mixture to a lively boil, then reduce the heat to a gentle simmer. Let it cook for 5 minutes, allowing the noodles to soften perfectly and the vegetables to turn tender yet retain a satisfying bite. Once cooked, ladle the soup into bowls and garnish generously with fresh coriander, aromatic basil leaves, sliced red chili, and vibrant spring onions for an added burst of flavor and color. Tip: To enhance the soup’s richness, you can add a squeeze of fresh lime juice or a dash of fish sauce if desired. Be sure not to overcook the prawns to keep them tender and juicy.