Thai prawn peanut noodle soup

Ingredients

• 4 tbsp Thai green curry paste
• 3 tbsp smooth peanut butter
• small pack coriander, stalks finely chopped, leaves picked
• thumb-sized piece ginger, peeled and cut into fine matchsticks
• 4 kaffir lime leaves, finely shredded
• 2 x 400ml cans light coconut milk
• 850ml chicken stock (use fresh stock if you can)
• 3 tbsp soy sauce
• juice 2 limes
• 2 tbsp fish sauce
• 4 small heads pak choi, halved or quartered through the stalk
• 300g pack raw, peeled king prawn
• 300g cooked rice noodle
• 1 red chilli, sliced (deseeded if you don't like it too hot)
• 4 tbsp roughly chopped dry-roasted peanut

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