Vegetable noodle soup

• Thai green curry paste tbsp
• groundnut oil tsp
• vegetable stock↗700ml ml
• reduced-fat coconut milk↗300ml ml
• thick rice noodle↗200g g
• chestnut mushroom↗200g g

  sliced

• sugar snap pea↗140g g

  halved

• beansprout100g g
• Thai fish sauce tbsp
• juice 1 lime
• spring onions↗3

  shredded, plus few mint and coriander leaves, to serve

Step-by-step instructions

1. 1

   Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.

2. 2

   Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.