Thai Green Noodle Bowls

Heat the olive oil (1 tbsp) in a large, lidded saucepan over a medium heat. Add the onion (1) and cook for 5 minutes. Start 5m timer

Stir in the green curry paste (0.5 jar) and cook for 3 minutes, stirring occasionally, until fragrant. Start 3m timer

Stir in the coconut milk (0.5 tin). Add water (600 ml), the kale (90 g) and mushrooms, sliced (190 g). Return to the boil, then cover and simmer for 7 minutes, stirring occasionally. Season and remove from the heat. Start 7m timer

Meanwhile, boil the wholewheat noodles (250 g) for 7 minutes until tender. Remove with tongs, then add to the broth. Start 7m timer

Add the frozen broccoli (450 g) to the boiling water and cook for 4 minutes until tender. Cut into smaller florets, if you like. Ladle the broth into bowls and top with the frozen broccoli (450 g), fresh coriander, roughly chopped (10 g) (if using) and onions, thinly sliced (4 spring) (if using) to serve. Start 4m timer