Build the broth

• Tip the coconut milk into a large saucepan.
• Fill the tin back up with water and tip it in.
• Add the Thai green curry paste, chicken stock cube, soy sauce and fish sauce.
• Bring up to a simmer.

Prep the vegetables

• Julienne the carrot or peel it into ribbons.
• Slice the red pepper and spring onion.

Simmer everything together

• Add the noodles into the centre of the pan.
• Arrange the vegetables and prawns around them.
• Cover with a lid and let simmer until everything is cooked.

Serve

• Portion up and top with extra spring onion, coriander and chilli if you like.