Baby sweetcorn and mange tout laksa

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Step 1

Melt the coconut oil in a saucepan over a medium heat, Stir in the Thai red curry paste and ginger.

Step 2

Cook for 1 minute until it smells fragrant.

Step 3

Pour in the coconut cream and veg stock.

Step 4

Bring to the boil, then drop in the mange tout and baby sweetcorn.

Step 5

Simmer for 3 minutes until the veg is nearly tender, then chuck in the rice noodles and cook for 1 minute more.

Step 6

Squeeze in the lime juice.

Step 7

Ladle into your bowl.

Step 8

Top with the coriander leaves and toasted cashews.