Serves 4
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To serve:

  1. Heat the oil in a saucepan over a medium-high heat. Add the curry paste and cook for two minutes.
  2. Add the stock and coconut milk, stir to combine and bring to the boil.
  3. Add the fish sauce, sugar and lime juice. Add the rice noodles and cook for 3-4 minutes until softened. Add the prawns and warm through for 2-3 minutes. Divide between bowls and top with fresh coriander and some sliced red chilli, to serve.

Nutrition Facts

Per Serving: 546kcals, 34.6g fat (23.1g saturated), 34.7g carbs (7.8g sugars), 24.9g protein, 3g fibre, 1.04g sodium