Recipes: Coconut noodle & vegetable soup

Simple bowl food like this spicy soup is just what you need after a long day

Ingredients

1-2 tbsp Thai green curry paste
1 tsp groundnut oil
700.0ml vegetable stock
300.0ml reduced-fat coconut milk
200.0g thick rice noodles
200.0g chestnut mushrooms , sliced
140.0g sugar snap peas , halved
100.0g beansprouts
1½ tbsp Thai fish sauce
juice 1 lime
3 spring onions , shredded, plus few mint and coriander leaves, to serve

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

Give it a twist
Swap the green curry paste for yellow or red versions, and the veg for halved baby corn, green beans, water chestnuts or shredded pak choi.

NUTRITION PER SERVING:

296 kcalories, protein 7.0g, carbohydrate 48.0g, fat 10.0 g, saturated fat 7.0g, fibre 3.0g, sugar 5.0g, salt 1.97 g 

source: bbcgoodfood.com