Prawn and coconut noodle soup

• servings: 2

Ingredients

60g Thai rice noodles

1 tbsp Thai red curry paste

400ml can reduced-fat coconut milk

100g extra-large cooked prawns

5 spring onions, trimmed and sliced

½ red pepper, deseeded, and sliced into strips

finely grated zest and juice of ½ lime

dash of fish sauce

pinch of caster sugar

coriander leaves, to garnish

Directions

1 Put the noodles into a large bowl and pour over boiling water to cover. Leave for 4mins until the noodles swell up and turn white.

2 Meanwhile, put the Thai curry paste into a pan with the coconut milk. Heat gently, stirring.

3 Add the prawns, spring onions, red pepper, lime zest and juice, fish sauce and sugar. Warm through for 2mins, then add the noodles and heat for Imin. Serve sprinkled with coriander leaves.