Directions

To Cook

1. Soak bean vermicelli in hot water for 10 mins. Drain, rinse in cold water and set aside.
2. Fry red curry paste in oil over medium heat for 1 min until fragrant.
3. Add coconut milk and chicken stock to paste and bring to the boil. Add prawns, fish sauce and lime juice.
4. Place bean vermicelli in individual bowls to serve. Top with prawns and red curry soup. Garnish with coriander.