We all love Thai cuisine but are hesitant to prepare it at home because of the tedious procedures. But we've simplified the preparation of your favourite Thai Noodles Soup with a desi touch to it. SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients½ tbsp oil½ tbsp minced garlic7-8 slices of ginger3-4 white part of the spring onion, quartered½ tbsp Thai curry paste (yellow or Masaman) ½ cup baby corn½ cup carrot juliennes¾ cup chopped spinach200 ml coconut milk½ cup water1 tsp soya sauce1 tsp rice wine vinegar1 tsp brown sugar1 tsp saltnoodles – 1 packet Maggi or 70g noodles (egg noodles are best)crushed and toasted peanuttoasted sesame seedscoriander leaves to servelemon wedges - 2Method of preparationPlace a medium pot on the stove.Add the oil and gently fry the garlic, ginger and spring onions.After a few minutes add the curry paste and give it a good stir. Then add the carrots and baby corn.After a few minutes add the coconut milk and water and add the noodles and spinach.Let the noodles cook in this broth. Add more or less water as required.Towards the end add soya sauce, sugar and rice wine vinegar and salt. Cook for another 3-4 minutes.Pour the soup into two bowls.Garnish with peanuts and sesame seeds and coriander leaves.Add a lemon wedge.