Coconut curry noodle soup
Ginger, lemongrass, and lime leaves pack this noodle soup with all the flavour of a red curry, but the combination of coconut milk and veggie stock keeps it light and fresh.
Warming, spicy, and comforting this is the perfect dish for a rainy Spring day. And the best part is that it comes together in 30 minutes or less. Brilliant, when you want comfort food without the effort.
For substance here, I've tossed fried tofu in at the end. but if you're avoiding soy this works equally well with sweet (or regular) potato.