Ingredients:

1tbsp oil
300g mixed stir-fry vegetables (I used a pre-prepared mix with beansprouts, mangetout, baby corn, carrot, cabbage and onion, but you can use whatever you like)
2-3tbsp red Thai curry paste (make sure it's veggie!)
400ml tin coconut milk
300g fresh noodles (I used egg noodles but you can use a vegan noodle if needed)
Salt
Black pepper
300ml water
2tbsp fresh coriander, chopped

Instructions:

Heat the oil in a large wok or deep frying pan, and stir-fry the vegetables for around 5 minutes - you want them to be slightly softened, but still with a nice bit of crunch.
Add the curry paste and mix well (I used 3tbsp but if your paste is particularly spicy, or if you just like a milder curry, you might prefer to only use 2).
Add the coconut milk and the fresh noodles, and season to taste. I also added around 300ml water - just add however much you need to get the curry/soup to your desired consistency. Cook over a medium heat for a few more minutes, simmering very gently, until the curry is hot.
Stir in the chopped coriander, and serve.