Ingredients
· 1 tablespoon olive oil

· 3-4 red chillies, finely sliced

· 2½ tablespoons Thai red curry paste

· 1 vegetable stock cube

· 400 ml can coconut milk

· 2 teaspoons fish sauce

· 100 g rice noodles

· 2 limes, juice of 1, the other halved

· 150 g cooked king prawns

· ½ pack coriander, chopped

Method
Heat the oil in a saucepan and add the chillies. Cook for a minute, then add the curry paste, stir and cook for one minute more. Dissolve the stock cube in 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.