Spicy Thai prawn soup

This soup can be made as hot as you want it, just by adding extra Thai paste and sliced chillies.

Ingredients:

200g (7oz) cooked, peeled tiger prawns

300ml (10 fl oz) tub fresh fish stock

2 x 5ml spoon (2 teaspoons) red Thai curry paste

1 x 5ml spoon (1 teaspoon) fish sauce (naam pla)

2 x 60g block noodles

4 spring onion, sliced

1 red chilli, sliced (optional)

salt and black pepper

Method:

Pour the stock into a large pan and add 150ml boiling water.  Bring the stock to the boil and add the Thai paste and fish sauce. Simmer for a minute.

Add the prawns and noodles and simmer for 3 minutes.  Add the spring onions and chilli and season before serving.

Serves 2