CHILLI BEEF AND COCONUT NOODLE SOUP

serves 4

1tbsp rapeseed oil 450g lean beef stir-fry strips 4tbsp Thai red curry paste 2 garlic cloves, crushed 1 lemongrass stalk, finely chopped 250-300g pack stir-fry vegetables 2 x 400g cans light coconut milk 300ml hot vegetable stock 2tbsp fish sauce 2tsp sugar Zest 1 lime 125g fresh rice noodles 1 red chilli, deseeded and finely chopped, to garnish STEP 1 Heat the oil in a large, non-stick lidded pan and cook the beef with the curry paste, garlic and lemongrass for 1-2 mins, until golden brown. STEP 2 Add the stir-fry vegetables and cook for 1-2 mins. Then add the coconut milk, stock, fish sauce, sugar and lime zest. Stir gently and bring to the boil. Reduce the heat, cover and cook for 2-3 mins. STEP 3 Add the noodles and heat for a further minute. Season if required. Divide the broth between 4 bowls, garnish with the chilli and serve immediately.

MAKE IT VEGAN Replace the ricotta with silken tofu, and the Parmesan and mozzarella with vegan cheese alternatives.