Ingredients
Method
1.Place noodles in a heatproof bowl and pour boiling water over to soften, breaking up with a fork. Drain.
2.Heat oil in a large saucepan on high. Sauté lemongrass and ginger, 1 minute. Add curry paste and sauté, 1 minute more.
3.Stir in coconut milk and fish stock. Bring to boil on high and cook, 2-3 minutes.
4.Reduce heat to low. Stir in prawns, peas, mushrooms and fish sauce. Simmer, 4-5 minutes, or until prawns are just cooked through. Serve on a bed of rice noodles, topped with toasted shredded coconut, if you like.