Thai Curry Noodle Soup

This is a new recipe which I have made as a lunch item for my Housebites lunch menu which will be available to order from Monday 1st October. We had this for supper tonight. I don't usually say supper as I'm an un-posh northerner but it felt supper-like as it was a refreshing light but filling dish, perfect for lunch. In fact, today I was uber-posh because I ate brunch instead of breakfast or lunch and then supper at 8pm, how elegant. 2 bundles of rice noodles 1 tbsp Sesame oil 1 clove garlic crushed 2 tbsps lemon grass (I use the purree in the jars) 1 tbsp of grated ginger 2 tbsp fresh green curry paste (in a hurry you could use shop bought)  800ml vegetable stock 2 tbsps soy sauce 1 tbsp brown sugar 1 can coconut milk A bag of stir fry veg 2 handfuls of fresh spinach leaves (baby) 2 tbsps fresh lime juice 1 small bundle chopped coriander

	Cook the noodles according to the instructions on the packet and as soon as they are ready drain and rinse with cold water until they are cold. Leave to one side.  Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook for 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Add the stock, soy sauce and sugar to the pan. Bring to the boil and simmer with the the pan lid almost all the way on but leaving a little gap, for 20 minutes.  Add all of the veg and spinach and stir in until the soup is almost boiling. Remove from heat. Place cold noodles in bowls and ladle the soup on top. If you like your soup really spicy add some chopped green chillies for extra heat.