Step 1

Add the spring onions, garlic, chilli, ginger and turmeric to a mini food processor and whiz until it forms a rough paste.

Step 2

In a large pot over a medium heat, add the oil and spice paste and fry, stirring, for 3 minutes.

Step 3

Add the stock and coconut milk and bring to the boil. Reduce the temperature to low and add the bean sprouts, baby corn and mangetout. Cook for 5 minutes.

Step 4

Meanwhile, cook the rice noodles according to packet instructions (usually pouring boiling water over them in a bowl for 3 minutes, then draining).

Step 5

Divide the noodles between bowls and add the hot soup. Top with some fresh coriander and a squeeze of lime.