150 g fine rice noodles
2 red chillis, seeds removed and finely chopped
4 cloves garlic, finely chopped
2.5 cm piece of root ginger, roughly chopped
1 stick lemongrass, outer leaves removed, roughly chopped
50g coriander, leaves and stalks torn
Juice of 1-2 limes
2 tbsp sesame oil
400 ml can coconut milk
700 ml vegetable stock
1-2 tbsp soy sauce
250g mange tout, halved lengthways
150g bean sprouts
8 spring onions, finely sliced
Follow the cooking instructions on the packet of noodles. Drain well.
Meanwhile, place the chillis, garlic, ginger, lemongrass, coriander (reserving a few leaves for scattering over the dish) and juice of one of the limes in a food processor and blend to a paste.
Heat the sesame oil in a large saucepan on a medium heat and fry the chilli paste for three minutes. Add the coconut milk, stock and one tablespoon of soy sauce. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Add the mange tout and bean sprouts and simmer for a further 2–3 minutes or until almost cooked but still crunchy. Check the taste and add more lime juice or soy sauce if necessary.
Divide the noodles between warm bowls, ladle the hot soup over and scatter the sliced spring onions and reserved coriander leaves on top.
From UKTV’s Good Food Channel