Super Green Noodle Soup

Super Green Noodle Soup A ‘throw everything into one pan’ dish is what we love and this is the exact definition. This is one of those dishes that I make at least once a week. You don’t need all the ingredients for it to work, which is why it’s so perfect. The only things that are a MUST from the below are - the curry paste, coconut milk, stock and noodles - they rest, you can switch out for whatever veggies or protein m you have in the fridge, or if you don’t have, just leave out, and it will still be delish Serves 2 453kcal 21.9g protein Ingredients - 50g spinach - Handful of fresh herbs - I used 10g mint, 5g basil, 5g coriander - 1 tbsp green curry paste - 1 inch ginger - 1 tbsp Peanut Butter - 2 tsp fish sauce (use a mild one) - 1 tbsp honey - Splash of soy - 1 tin coconut milk - 750ml stock - 100g dry egg noodles - 150g raw prawns - 1 carrot, cut into thin strips (use a julienne peeler) - 100g tender stem Broc, cut into thin strips - 50g sugar snaps Garnish - spring onions - Sesame seeds - Peanuts - Chilli oil Add the spinach, herbs, curry paste, pb, honey, lime juice, soy, fish sauce, ginger and coconut milk to a blender and blitz till smooth. Add this to a pan and simmer for 2 to 3 minutes. Add the stock and bring to a boil, can you reduce the heat to a gentle simmer, add the noodles, prawns and vegetables and gently simmer for six minutes until the noodles and prawns are fully cooked. Removed from heat and serve up your bowls. Garnish with spring, onion, sesame seeds, roasted peanuts, and chilli oil.

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