This is a deliciously aromatic noodle soup which is full of fresh flavours and really quick and easy to whip up.
1 tbsp vegetable oil
2 tbsp Thai green curry paste
1 clove garlic finely chopped
1 x 400ml can lite coconut milk
1 litre vegetable stock
1 tbsp fish sauce
1 tsp brown sugar
2 kaffir lime leaves
150g green beans
200g rice vermicelli noodles
1 firm white fish filleted (I used cod), cut into 2cm pieces
4 spring onions
100g bean sprouts
1/2 cup firmly packed fresh coriander leaves, chopped. Save some for garnishing
1 sprig of mint chopped
1 red chilli, thinly sliced
Add the vegetable oil, curry paste, and garlic to a heated wok and fry until aromatic.
Pour the coconut milk into the work and bring to a simmer over medium heat. Add the vegetable stock and continue to simmer.
Add the fish sauce, sugar, lime leaves and beans.
Meanwhile, cook the noodles in a medium saucepan of boiling water for 3 minutes or until tender. Drain and divide among serving bowls.
Add the fish to the wok and cook for a further 1 minute or until fish is just cooked through.
Stir in the chilli and the spring onions and remove from the heat.
Squeeze the juice of the lime into the wok, add the coriander and the mint.
Ladle the hot soup into the bowls of noodles. Divide bean sprouts among serving bowls. Garnish with coriander.