grater, knife, bowl
- 10 g ginger
Peel and grate (or finely chop) the ginger
- 1 chili (red)
Deseed both chillies. Finely chop one of them and thinly slice the other into rings.
- 10 g peanuts
Dry fry the peanuts until they’re nicely toasted. Leave to cool then roughly chop and set aside.
- 1 tbsp Thai red curry paste
- 200 ml coconut milk
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.
- 425 ml vegetable stock
Add the remaining coconut milk, vegetable stock and simmer for a further 2 minutes.
- 125 g peas
- 50 g baby corns
- 50 g mange tout
- 150 g rice noodles
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.
- 50 g baby spinach
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.
Enjoy your meal!