Peel and grate (or finely chop) the ginger
Deseed both chillies. Finely chop one of them and thinly slice the other into rings.
Dry fry the peanuts until they’re nicely toasted. Leave to cool then roughly chop and set aside.
Put the curry paste in a pan with the ginger, chopped chillies and HALF the coconut milk.
Bring to the boil, then turn down to a simmer and cook, stirring it for 2-3 minutes.
Add the remaining coconut milk, vegetable stock and simmer for a further 2 minutes.
Add the peas, baby corn (cut into bite size chunks), mange tout (sliced in half) and noodles and cook for 5 minutes under just tender.
Remove from the hear and stir in the spinach.
Ladle the hot soup into bowls and garnish with the sliced chillies and peanuts to serve.