Quick & Spicy Noodle Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put a large, deep saucepan over a medium-high heat. Once hot, add one of the coconut cream tins and cook until the oil separates and the coconut solids turn golden.

Step 2

Meanwhile, pick the leaves off the coriander, set aside.

Step 3

Add the curry paste and coriander stems to the coconut oil, then cook, stirring, for 2 mins. Pour the chicken stock in along with enough water to fill the saucepan, then bring to the boil. Turn the heat down to medium and simmer for 10-15 mins to make a broth (skim off any foam that comes up).

Step 4

Meanwhile, cook the noodles following pack instructions. Trim and thinly slice the radishes (use a mandoline if you have one).

Step 5

Strain the broth through a fine mesh sieve, then stir through the remaining coconut cream and watercress until wilted. Season with fish sauce, lime juice and black pepper.

Step 6

Divide the noodles and soup between bowls, then top with a drizzle of chilli oil, radishes, crispy shallots and coriander leaves to serve.