Ingredient:
90 g (3 oz) thin egg noodles
Salt and black pepper
500 ml (16 fl oz) chicken stock
1×400 g can coconut chopped
30 g (1 oz) French beans, cut into 1 cm (1/2 in) pieces
3 spring onions, thinly sliced
250 g (8 oz) cooked lean boneless and skinless chicken, shredded
125 g (4 oz) mixed green leaves, such as spinach and pak choi, shredded
30 g (1 oz) bean sprouts
2 tbsp fish sauce
2 tsp Thai curry paste (green or red)
 ½ cucumber, cut into matchstick-thin strips, and coriander sprigs, to garnish

Method:
Cook the noodles in boiling salted water for 2-3 minutes, or according to packet instructions, until just tender. Drain and rinse in cold water. Set aside while preparing the soup.

Put the stock, coconut milk, carrot, French beans, and spring onions into a large saucepan; bring to a boil.

Lower the heat, add the chicken, green leaves, bean sprouts, fish sauce, and spice paste, and cook for 2 minutes or until the green leaves are just wilted. Season to taste with salt and pepper.

To serve, divide the cooked noodles among warmed bowls. Ladle the hot soup over the noodles, and garnish with cucumber strips and coriander sprigs.