Spicy Prawn Soup

• 1 tablespoon sunflower oil
• 10 58 ounces crunchy stir fry vegetables
• 4 78 ounces shiitake mushrooms, sliced
• 2 tablespoons thai green curry paste
• 14 18 ounces reduced-fat coconut milk
• 6 34 ounces vegetable stock or 6 34 ounces fish stock
• 10 58 ounces medium straight-to-wok noodles
• 7 18 ounces large shrimp

1. Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 minutes
2. Take out and set aside, then tip the curry paste into the pan and fry for 1 minute
3. Pour in the coconut milk and stock.
4. Bring to boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 mins until the prawns are cooked through.
5. Stir in the vegetables then serve.

sunflower oil, crunchy, shiitake mushrooms, thai green curry, coconut milk, vegetable stock, noodles, shrimp

Taken from www.food.com/recipe/spicy-prawn-soup-407190 (may not work)