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Coconut noodle & vegetable soup
- 1-2 tbsp Thai green curry paste
- 1 tsp groundnut oil
- 700ml vegetable stock
- 300ml reduced-fat coconut milk
- 200g thick rice noodles
- 200g chestnut mushrooms , sliced
- 140g sugar snap peas , halved
- 100g beansprouts
- 1 tbsp Thai fish sauce
- juice 1 lime
- 3 spring onions , shredded, plus few mint and coriander leaves, to serve
Directions:View on BBC Good Food
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