Serves: 2 
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
- Thumb sized piece of ginger, finely sliced or grated
- 2 portions of your favourite noodles
- 50g watercress, roughly chopped
- Thai green curry paste
- 1 sweet potato (approx. 250g), diced small
- 200ml coconut milk
- 200ml water
- Coriander
- Lime
- Cashews
- Lemongrass
- Vegetable oil
Method:
- In a large pot, heat a small amount of oil and cook the sweet potato until almost soft. Then add the ginger and cook until it becomes fragrant.
- Add a little more oil to the pan if needed before adding the Thai green curry paste. Stir to coat the sweet potato in the paste, then add the coconut milk, lemongrass and water. Bring to a boil then allow to simmer for 10-15 minutes until the sweet potato is completely cooked through and the soup has thickened a little. You can always add more water if you want.
- Add your chosen noodles to the pot and once cooked, add the watercress. Cook for 30-60 seconds more, so the watercress softens slightly, then serve.
- Sprinkle some fresh coriander, chopped cashews and a squirt of fresh lime juice over the top to finish.
Recipe and images provided by www.watercress.co.uk