Spicy Noodle Broth

• 1 tablespoon sunflower oil
• 1 carrot, peeled and very finely chopped
• thumb-sized piece of f

Heat the sunflower oil in a pot over a medium-low heat. Fry the carrot, ginger, garlic and chilli for 5–10 minutes until soft and fragrant.

Add the mangetout or sugar snap peas, mushrooms and lime leaves.

Pour in 1.6 litres of boiling water, and then throw in the crumbled stock cube