The flavours of chilli, lemongrass and coriander are refreshing and reviving - perfect for when you come in from the cold. Tailor the vegetables to suit what you have in the fridge.
1 tbsp vegetable oil
1 heaped teaspoon Red Thai Curry Paste
2 spring onions, chopped (including the green parts)
100ml coconut milk
400ml chicken or vegetable stock
handful baby spinach leaves
50g sugar snap peas
150g fresh rice noodles
coriander leaves, to serve
Heat the vegetable oil in a medium-sized saucepan and stir in the Red Thai Curry paste. Throw in the spring onions and stir-fry for about 30 seconds. Pour in the coconut milk and stock and bring to a simmer. Next, slice the spinach leaves and add them, with the sugar snap peas, to the pan. Add the rice noodles and continue to simmer for about 7 minutes, or until the noodles are soft and the vegetables are tender but with some crunch. Season to taste. Lift out the noodles and vegetables with tongs, and arrange in a bowl before pouring over the scented broth. Scatter over fresh coriander leaves before serving.