Red Curry Soup with Prawn, Spinach & Basil

Put the noodles in a heatproof bowl. Cover with boiling water, stand for 3-5 minutes until almost soft, drain and cover to keep warm.

Heat a wok over high heat until hot then add 1 tablespoon of oil and swirl to coat wok. Add prawns and stir-fry 2 minutes until seared. Remove to a plate. Add remaining oil with onion, stir-fry 2-3 minutes until soft. Add the curry paste, cook, stirring for 1 minute. Pour in the coconut cream and stock and bring to a simmer. Immediately reduce heat to medium-low. Add snow peas, capsicum and return the prawns to wok. Simmer for 4-5 minutes until prawns cooked through. Add the spinach and basil.

Divide the noodles between 4 serving bowls. Ladle over the soup, scatter over extra basil leaves, bean shoots and lime wedges. Tip 1: You can replace coconut cream with coconut milk but do not boil as it may curdle. Tip 2: Frying off the curry paste cooks out all the raw ingredients like garlic, chilli and ginger which reduces spiciness and softens the curry. Tip 3: Press the un-used curry paste down into the base of the jar and drizzle vegetable oil over the surface, this keeps the paste longer. Use the oil on top for cooking the next curry.