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