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“Despite the list of ingredients this is very easy to make. Green tea noodles work well with the soup but any other thin dried noodle would work just as well.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the noodles, drain and set aside.
  2. Place one chilli, lemon grass, garlic, ginger and all the coriander in a processor and process to a thick paste.
  3. Fry the paste in the sesame oil for 1 minute.
  4. Add lemon rind and juice, stock and coconut milk. Bring to the boil and simmer for 5 minutes.
  5. Thinly slice the remaining chilli and add to the soup along with the peas and noodles.
  6. Cook for a further 2 minutes and serve.

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