Green vegetables with rice noodles

This quick savoury meal is perfect for busy weeknights when you need to feed a hungry family pronto.


  • 200 g rice noodles
  • 2 tbsp coconut oil
  • 1 onion, halved and thinly sliced
  • 2 cm fresh root ginger, julienned
  • 1 tbsp laksa paste
  • 400 ml canned coconut milk
  • 800 ml vegetable stock
  • 150 g tenderstem broccoli
  • 200 g fine asparagus
  • 2 medium courgettes, halved lengthways and sliced
  • 1 lime, juiced
  • fresh herbs, to serve (coriander, Thai basil or mint are all good choices)
  • salt


Step 1.
Put the noodles in a heatproof bowl and pour over 1-litre boiling water. Leave to soak for 10 minutes.

Step 2.
Meanwhile, heat the coconut oil in a large wok and fry the onion and ginger for 3 minutes. Stir in the laksa paste and fry for 2 minutes.

Step 3.
Stir in the coconut milk and stock and bring to the boil, then add the broccoli and asparagus and simmer for 2 minutes. Add the courgettes and simmer for another 2 minutes or until the vegetables are tender.

Step 4.
When the noodles have softened, drain them well and divide between four bowls.

Step 5.
Season the soup to taste with salt and lime juice, then ladle it into the bowls and serve immediately, garnished with herbs.

Serves 4