Red Thai Style Udon Prawn Noodle Soup

Heat a drizzle of oil in a large saucepan on high heat. Drain the prawns.

Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins. 

Halfway through cooking the mushrooms, add the prawns to the pan and fry for the remaining time, 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.

Stir the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic into the mushrooms. 

Stir fry for 1 min. 

Pour the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then add the green beans and the pak choi. Simmer until just tender, 4-6 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 1-2 mins.

Remove the pan from the heat. Stir in the lime zest and half the lime juice. 

Taste the soup and add more salt, pepper, lime juice and sugar if needed.