Thai-style Red Curry Soup Recipe

Ingredients:
100g thin rice stick noodles
1 tbs vegetable oil
1 onion, finely chopped
1 small red capsicum, cut into thin strips
3 tbs Thai red curry paste
500ml vegetable stock (preferably homemade)
2 kaffir lime leaves*
75g green beans, ends trimmed, cut into small lengths (about 2cm)
100g baby spinach leaves
400ml coconut milk
300g medium cooked prawns, peeled
1 tbs fish sauce
Coriander and fresh lime, to serve

Instructions:
Step 1: Place the noodles in a bowl and cover with boiling water to soften.
Step 2: Heat oil in a large saucepan over medium heat, add the onion and cook for 1-2 minutes until softened. Add the capsicum and cook for a further minute. Add the curry paste and cook, stirring, for 1 minute. Add the vegetable stock and kaffir lime leaves, bring to the boil, then add the beans and cook for 1 minute further. Add spinach, coconut milk and prawns and cook until everything is just heated through. Season with the fish sauce.
Step 3: Drain the noodles and divide between 4 serving bowls. Pour over the soup, top with coriander and serve with lime on the side.