This is a really beautiful and tempting looking soup which would make a good main course. It’s spicy and warm but also fresh and green so it will be welcome winter or summer. 

Use any vegetables you like but a mixture of all green vegetables including broccoli, green beans, peas and mangetout which will take a similar time to cook. Ring the changes with bright red pepper to offer great contrast to the green. 

Flat rice noodles are lovely because they are cool white but use any noodles you have. 

Serves 4

• 4 portions of noodles - check pack for portion size. 
• 1 tablespoon vegetable or coconut oil
• 1 medium onion finely chopped
• 1-2 cloves of garlic, crushed
• 2 tablespoons fresh grated ginger
• 3 tablespoons Thai green curry paste
• 400ml vegetable stock
• 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
• 300-400g fresh green vegetables 
• 2 spring onions, finely sliced
• 1 lime
• 2 tablespoons chopped basil leaves
• 2 tablespoons chopped coriander leaves (keep back some leaves of both herbs to garnish)

1. Cook the noodles according to pack instructions
2. When ready, rinse in cold water to stop them cooking. A few drops of vegetable oil will stop them               sticking together. Set aside. 
3. Heat the oil in a large deep pan and gently fry the onion until transparent but not brown. 
4. Add the garlic and ginger and fry for a minute longer. Don’t let them brown. 
5. Add the curry paste and mix it in with the onions to allow it to warm and release its aroma. 
6. Now pour in the stock and the coconut milk. Bring to the boil then simmer for about 10 minutes. 
7. Add the vegetables to cook for 5 minutes until tender.  
8. Alternatively, to keep the veg really green, microwave them until tender in a couple of tablespoons of      water. Keep warm and set aside. 
9. Pour boiling water over the noodles to get them hot again and pile a portion into each warmed bowl. 
10. Squeeze the juice from half the lime into the soup and add the chopped herbs. 
11. Ladle the soup over the noodles then pile the green vegetables on top. Garnish with the reserved             herb leaves and the rest of the lime cut into wedges. 

Thai Green curry paste is usually vegan but check your brand. 

If you fancy a meaty version add cooked shredded chicken as the soup simmers and use chicken stock.