Ingredients

· 1 tablespoon olive oil

· 1 red chilli, finely sliced

· 2 ½ tablespoon Thai red curry paste

· 1 vegetable stock cube

· 400ml can coconut milk

· 2 teaspoon fish sauce

· 100g rice noodles

· 2 limes, juice of 1, the other halved

· 150g cooked king prawns

· ½ small pack coriander, roughly chopped

Method

Heat the oil in a medium saucepan and add the chilli. Cook for a minute, then add the curry paste, stir and cook for one minute more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further three to four minutes until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about a couple of minutes. Scatter over some of the coriander. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.