• 1 tablespoon sunflower oil
  • 3cm piece ginger, finely grated
  • 1 lemongrass stalk, finely grated
  • 2 garlic cloves, finely chopped
  • 100g Thai green curry paste
  • 400ml coconut milk
  • 1 1/2 cups (375ml) Campbell's Real Stock Vegetable
  • 2 kaffir lime leaves (see note)
  • 2 teaspoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 200g fried tofu (see note)
  • 1/3 cup (65g) canned sliced water chestnuts, rinsed, drained
  • 1/3 cup Thai basil leaves (see note)
  • 300g fresh rice noodles
  • 250g broccoli, cut into small florets
  • 1 bunch baby bok choy, quartered
  • 250g snow peas, trimmed
  • 1 cup (80g) bean sprouts, trimmed
  • 1/4 cup (35g) chopped salted peanuts
  • Step 1 Heat oil in a large saucepan over medium heat. Add ginger, lemongrass and garlic, then cook, stirring, for 2-3 minutes until soft. Add paste and cook, stirring, for 1-2 minutes until fragrant. Add coconut milk and stock and stir to combine.
  • Step 2 Add kaffir lime leaves and simmer for 15-20 minutes until oil has separated from the top. Stir in sugar, lime juice, fish sauce and tofu. Check for seasoning and simmer for a further 2 minutes. Stir in the water chestnuts and most of the basil leaves.
  • Step 3 Cook noodles according to packet instructions. Drain. Cook broccoli and bok choy in boiling water for 2-3 minutes, adding the snow peas for the final minute until tender. Drain and refresh.
  • Step 4 Divide the vegetables and noodles among 4 serving bowls and ladle over the green curry. Serve with bean sprouts, peanuts and remaining basil leaves.