Thai-style coconut and chili broth

Another ideal rescue recipe for January is this coconut and chili broth, which is perfect if you're looking for something rich, fragrant and spicy. Both lemongrass and coriander have long been touted for their calming and restorative properties when cooked, while chilies are a great source of vitamin C. Ginger is well known for its therapeutic properties, and garlic for lowering blood pressure and helping to fight off colds. Basically a bowl of this is gonna feel good.

Makes enough for four servings
2 tsp vegetable oil
Handful sliced mushrooms
One sliced red pepper
1 chopped chili
4tsp grated ginger
2 garlic cloves, chopped
1 lemongrass stalk, sliced length ways
300ml vegetable broth
1 tin coconut milk
1 tbsp sugar
2 spring onions chopped
1 handful fresh coriander
Juice of 1 lime
1 portion rice noodles

Heat the oil in a wok and add the mushrooms, pepper, chili, ginger, garlic and lemongrass. Cook for three minutes, stirring to ensure nothing burns. Next add the chili, and cook for another minute.
Pour in the vegetable stock, coconut milk and sugar, and bring to a simmer, before reducing the heat and allowing to cook through for 10 minutes.
Most rice noodles will need to soak in cold water first- while they soak, remove the lemon grass and discard. Add the noodles and finally the fresh coriander, spring onions and lime juice, before serving.