This easy, comforting noodle soup brings a little spice and cool coconut flavours and takes just 15 minutes minutes to make, perfect for a speedy lunch
Ingredients
- 1 tbsp red curry paste
- 400g can coconut milk (use reduced-fat if you prefer)
- 100g pack mixed mushroom
- 1 block of wide rice noodles, soaked according to pack instructions
- 100g beansprout
- 1 fat green chilli, sliced into rings
- ½ bunch spring onions
Method
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Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.
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Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.