ASDA part of the Wal-Mart family

• 1tbsp sunflower oil
• 2 red chillies, deseeded and finely chopped
• 1 clove garlic, finely chopped
• 5cm piece fresh ginger, peeled and grated
• 1tsp ground coriander
• 400ml can coconut milk
• 3tbsp Thai fish sauce
• Zest and juice of 1 lime
• 4 spring onions, chopped
• 350g cod loin, cut into short strips
• 8 large whole prawns
• 4tbsp freshly chopped coriander
• 1tbsp freshly chopped mint
• 100g medium rice noodles, cooked according to packet instructions

1 Heat the oil in a pan. Cook the chillies, garlic, ginger and ground coriander for 1 minute, stirring. Add the coconut milk and 500ml water. Simmer, uncovered, for 10 minutes. Add the fish sauce, lime zest and juice, spring onions and cod. Simmer for 4 minutes. Add the prawns, fresh coriander and mint, and warm through.

2 Divide the noodles between 4 bowls. Pour soup on top, dividing the fish equally.