Fragrant Thai Green Prawn Noodle Soup

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Once hot, add the ginger & garlic paste and half the chilli flakes (can't handle the heat? Go easy!) and cook for 2 min until fragrant

Once fragrant, add the king prawns and Thai green curry paste and cook for 2 min further, until the prawns are starting to turn pink

Meanwhile, dissolve the coconut cream in 300ml [600ml] boiled water with the juice of 1/2 [1] lime, lime leaf[ves], the soy sauce and a pinch of sugar – this is your coconut stock

Once the prawns have started to turn pink, add the cooked Thai rice noodles, coconut stock and mangetout to the pan

Wash the spinach, then pat it dry with kitchen paper

Stir through the spinach and cook for 2 min until the spinach has wilted and the mangetout has started to soften – this is your Thai green prawn noodle soup