Green Thai curry soup with rice noodles

Step 1/5

• 2 spring onion
• 2 cloves garlic
• 1 chili
• 2 tsp ginger

Mince the garlic and add it to the pan on medium heat with the chopped spring onions, chilli and grated ginger. Allow to cook for 5 mins, stirring constantly.

Step 2/5

• 1 red bell pepper
• 2 tbsp green Thai curry paste

Add the chopped red pepper followed by the curry paste. Stir for a further 5 mins.

Step 3/5

• 100 g shiitake mushrooms
• 4 pinches fresh coriander

Add the mushrooms and the coriander, but save some for serving!

Step 4/5

• 400 ml tinned coconut milk

Pour in the tinned coconut milk and let cook for 7-10 mins on medium heat, stirring occasionally.

Step 5/5

• 100 g rice noodles
• 1 lime

Finally, add in your nests of rice noodles and allow them to soften in the liquid. Add a generous squeeze of lime allow to cook for a few more minutes before tasting. Add salt/pepper accordingly.

Enjoy your meal!