Instruction

• Heat the oil in a medium saucepan and add the chilli
• Cook for 1 min, then add the curry paste, stir and cook for 1 min more
• Dissolve the stock cube in a large jug in 700ml 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 3-4 mins until softening
• Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins
• Scatter over some of the coriander
• Serve in bowls with the remaining coriander and lime wedges on top for squeezing over