Step 1

Heat oil in a large saucepan over medium heat. Add ginger, lemongrass and garlic, then cook, stirring, for 2-3 minutes until soft. Add paste and cook, stirring, for 1-2 minutes until fragrant. Add coconut milk and stock and stir to combine.

Step 2

Add kaffir lime leaves and simmer for 15-20 minutes until oil has separated from the top. Stir in sugar, lime juice, fish sauce and tofu. Check for seasoning and simmer for a further 2 minutes. Stir in the water chestnuts and most of the basil leaves.

Step 3

Cook noodles according to packet instructions. Drain. Cook broccoli and bok choy in boiling water for 2-3 minutes, adding the snow peas for the final minute until tender. Drain and refresh.

Step 4

Divide the vegetables and noodles among 4 serving bowls and ladle over the green curry. Serve with bean sprouts, peanuts and remaining basil leaves.