Step 1

Put the chicken sausages in a bowl and add 1 tsp of the ginger, the chopped coriander and half the chilli. Mix well and form into 10 small meatballs.

Step 2

Cook the noodles following pack instructions. Drain and rinse with cold water. Bring the coconut milk and stock to a simmer in a pan, add the rest of the ginger and chilli with the lemongrass and simmer for 3 minutes. Add the chicken meatballs and simmer for 3 minutes then add the mangetout and cook for another 2 minutes. Gently mix in the lime, sugar and fish sauce, divide the noodles between 2 bowls, ladle over the hot soup and meatballs, then finish with the rest of the coriander.