Coconut and Ginger Noodle Soup

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tbsp sesame oil

1 shallot

1 thumb ginger

1 tbsp Thai red curry paste

400 ml coconut milk (tin)

300 ml stock

100 g dried rice noodles

spring onion

coriander

chilli oil

spicy onion crunch

Directions

Heat the oil in a pan

Dice

Finely dice the shallot and add to the pan, sautéed until translucent on a medium heat

Mince the ginger and add to the pan alongside the curry paste, fry for 3-5 minutes

Simmer

Add the coconut milk and stock and bring to the boil, then reduce to a simmer

Cook the rice noodles according to instructions

Serve

Pour the soup into a bowl and then add the noodles

Garnish

Top with chopped spring onion, coriander, a drizzle of chilli oil and 1/2 tsp of spicy onion crunch