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Best Thai curry noodle soup in Sydney

Thai curry noodle soup

What the real thing tastes like

Real ingredients (via TheMealDB): 1 teaspoon Vegetable Oil, 1 tbsp Thai Green Curry Paste, 220g Stir-fry Vegetables, 150g Raw King Prawns, 150ml Coconut Milk, 225ml Vegetable Stock, 250g Udon Noodles, 10g Coriander, 10g Basil, 1 sliced Red Chilli, 1 sliced Spring Onions

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step 1 Heat the oil in a saucepan over a medium heat and cook the curry paste for 1 min before adding the stir-fry veg and prawns. Cook for 3 mins until the prawns are mostly pink, then add the coconut milk, veg stock and noodles. step 2 Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until the noodles are cooked through and the veg is tender but still has a bite. Divide between two bowls and sprinkle over the herbs, chilli and spring onion.

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