Green Thai noodle broth

• green Thai chicken soup600g g

  (I used Waitrose own)

• rice noodles↗100g g
• sugar snap peas, halved200g g
• beansproutslarge handful of
• coriander

  leaves, to serve

Step-by-step instructions

1. 1

   Empty the pot of green Thai chicken soup into a large saucepan. Half-fill the empty soup pot with water, swish around to wash out all the soup, and add to the pan.

2. 2

   Bring to a simmer, then add the rice noodles, sugar snap peas and beansprouts. Cook for 1-2 mins until the noodles are cooked but the peas are still crunchy.

3. 3

   Ladle into deep bowls and scatter with coriander leaves, if you like.