Tip the coconut milk into a large saucepan.
Fill the tin back up with water and tip in.
Add the Thai paste, chicken stock cube, soy and fish sauce.
Bring up to a simmer.
Prep your veg in the meantime.
Mix, add the noodles into the centre, veg and prawns around.
Cover with a lid and let simmer for 4-5 minutes until everything is cooked.
Serve and enjoy. Left overs will keep for 2 days.
