This soup is great for those nights you just can’t face a big heavy meal. The gentle Thai spices mesh wonderfully with the coconut milk, so this will soon become a firm favourite.

What you need:
Serves 2

• 1 x 400g light coconut milk
• 1 tbsp coconut oil
• 1 tbsp red curry paste (green can also be used here)
• 1/4 pack of rice noodles
• 1 carrot, julienne
• 1/2 small head of broccoli
• 1 red chilli, chopped
• 1 roasted peanuts, chopped (optional)

 What you do:

1. Heat a tbsp of coconut oil in a saucepan over medium heat and add the curry paste.
2. When the paste is warmed slightly, add the coconut milk and stir for about 2 minutes.
3. Add the veg and cook to soften, with the lid on. If it reduces too much just add in a little veg stock.
4. Squeeze in the lime juice.
5. Cook the noodles to the instruction on the packet and add to the soup.
6. Garnish with the chilli and peanuts, if using.

Top tip: Why not add some cooked prawns to your laksa?