Servings: 4Ingredients:1 teaspoonful of green curry paste1 spoonful vegetal oilsome fresh coriander, chopped, stems are separated400ml coconut milk400ml vegetable broth2cm fresh ginger, minced1 small red bell pepper, chopped in rounded manner250g of white noodles1 green lemon, sliced125g sugar snap peasPreparation:Mash curry paste together with vegetal oil and coriander stems.Boil coconut milk together with vegetable broth, mashed curry paste, ginger, and bell pepper. Leave for 5 min, then add...