Step 1

Finely chop the carrot. Finely chop the garlic. Trim the green beans and cut into small pieces. Roughly chop the baby bok choy. Thinly slice the makrut lime leaves. TIP: Makrut lime leaves have a fibrous texture, so make sure you cut them thinly!

Step 2

SPICY! The curry paste is spicy, use less if you're sensitive to heat. In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, stirring, until softened, 3-4 minutes. Add the Thai green curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute. Add the coconut cream, water, lime leaves and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine well, then bring to a simmer.

Step 3

Add the green beans and flat noodles to the pan and cook until the beans and noodles are tender, 3-4 minutes.

Step 4

Stir the baby bok choy through the soup until wilted, 2 minutes.

Step 5

Add the soy sauce to the soup and stir to combine. Season to taste with salt and pepper.

Step 6

Thinly slice the long red chilli (if using). Divide the Thai green coconut noodle soup between bowls and top with the chilli and crushed peanuts.