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This is the recipe that I make when I don’t want to cook but want something fresh, filling and healthy. Its super versatile, you can swap the vegetables for whatever you have in your fridge and use whatever protein you like. Tip all into one pan, cover and leave to simmer until everything is cooked. Portion up and feel free to top with extra spring onion, coriander and some chilli.
You will need to serve 2:
(450 kcal and 24g protein)
1 tin light coconut milk
2 heaped tbsp Thai green curry paste
2 tbsp each fish and soy sauce
½ chicken stock cube
1 carrot, julienne or peeled into ribbons
Handful tender stem broccoli
1 red pepper
3 tbsp peas or edamame
160g raw prawns
2 spring onion
2 nests of dried egg noodles
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.