Step 1

For the curry paste:

Step 3

Place all the ingredients in a blender jar or a stick blender and process it until a smooth paste forms.

Step 5

For the soup:

Step 8

Place a large pan on heat and add the oil.

Step 11

Add the green curry paste to the pan and saute it for a few minutes.

Step 14

Add the veggies and saute it for another 2 minutes.

Step 17

Now add the stock, coconut milk, fish sauce, palm sugar, tamarind paste and salt.

Step 20

Give it a stir and let it cook for 10-15 minutes.

Step 23

In another pan bring some water to a boil and add the rice stick noodles in. Let it cook for 5 minutes or as per instructions in the pack. Drain all the excess water.

Step 26

Add some oil to a large skillet and pan fry the prawns and sliced tofu.

Step 29

For assembling the soup, you can add the cooked noodles, grilled prawns and tofu into the soup, heat it for 5 minutes and serve with some chopped chives, fresh Thai basil and some chopped red chillies.

Step 32

You can also add the cooked noodles to the serving bowl, add a few prawns, grilled tofu and pour the soup into the bowls. Top it up with some chopped chives, fresh Thai basil and some chopped red chillies. Enjoy!