Finely chop carrot. Finely chop garlic. Trim green beans and cut into thirds. Roughly chop Asian greens.
Thinly slice makrut lime leaves. TIP: Makrut lime leaves have a fibrous texture, so make sure you slice them very thinly!
In a deep frying pan or large saucepan, heat a drizzle of olive oil over a medium-high heat.
SPICY! The curry paste is spicy, use less if you're sensitive to heat. Cook carrot, stirring, until softened, 3-4 minutes. Add Thai green curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute.
Add coconut milk, the water, lime leaves and vegetable stock powder. Stir well to combine, then bring to a simmer.
Add green beans and flat noodles to the soup. Cook until beans and noodles are tender, 3-4 minutes.
Stir the Asian greens through and cook until wilted, 2-3 minutes.
Add the soy sauce, stirring to combine. Season to taste, then remove from heat.
Thinly slice long red chilli (if using).
Divide green curry veggie and noodle soup between bowls.
Sprinkle with chilli and crushed peanuts to serve.
Original recipe from Hello Fresh