1. Cook the noodles, drain and set aside. 2. Place one chilli, lemon grass, garlic, ginger and all the coriander in a processor and process to a thick paste. 3. Fry the paste in the sesame oil for 1 minute. 4. Add lemon rind and juice, stock and coconut milk. Bring to the boil and simmer for 5 minutes. 5. Thinly slice the remaining chilli and add to the soup along with the peas and noodles. 6. Cook for a further 2 minutes and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
