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Home late to a bare cupboard and a rumbly tummy? This warm and fragrant broth can be whipped up in no time from ingredients you'll already have in your cupboard or freezer.
Cook the noodles according to the packet instructions. While they are cooking, heat the oil in a wok or large saucepan and briefly fry the garlic and chilli. Stir in the peanut butter and coconut milk to make a loose paste before adding the stock. Bring to a simmer and add the prawns, spring onion, and soy sauce. Cook for 2 to 3 minutes until the prawns are heated through, and then add the cooked and drained noodles.Return to a simmer and finally add a squeeze of lime juice and the fresh coriander. Serve straight away.
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