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Green Thai noodle broth

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green thai noodle broth

Ingredients

Ingredients
600g pot green Thai chicken soup (I used Waitrose own)
100g rice noodles
200g halved sugar snap peas
large handful of beansprouts
coriander leaves, to serve

Direction

Empty the pot of green Thai chicken soup into a large saucepan. Half-fill the empty soup pot with water, swish around to wash out all the soup, and add to the pan. Bring to a simmer, then add the rice noodles, sugar snap peas and beansprouts. Cook for 1-2 mins until the noodles are cooked but the peas are still crunchy. Ladle into deep bowls and scatter with coriander leaves, if you like.

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