Spicy coconut noodle soup

• red curry paste↗1 tbsp
• coconut milk↗400g g

  (use reduced-fat if you prefer)

• mixed mushrooms100g g
• wide rice noodles↗1

  soaked according to pack instructions

• beansprout100g g
• green chilli↗1

  sliced into rings

• spring onions↗½

Step-by-step instructions

1. 1

   Heat a saucepan, then fry the curry paste for 1 minute. Add the coconut milk and half a can of water, bring to the boil. Simmer for 5 minutes until slightly thickened.

2. 2

   Throw in the mushrooms and simmer for another 2 minutes. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another minute. Serve in deep bowls, scattered with the rest of the chilli and onions.