1 tbsp toasted oil
150g/5 ½ oz 1 cup cashew nuts
2 tbsp Thai red curry paste
2 courgette/zucchini, cut in half
1 carrot, chopped
400g/14 oz button mushrooms,
2 ½ tbsp tomato purée/paste
400ml/14 fl oz/1 ½ cups canned
2 tsp curry powder
3 tbsp tamari soy sauce or soy sauce
2 tsp coconut sugar or brown sugar
150g/5 ½ oz or rice noodles
100g/3 ½ oz/1 cup bean sprouts, plus
Extra to serve
4 tbsp coriander/cilantro leaves
4 spring onions/scallions,
lime wedges to serve
Heat the sesame oil in a large saucepan over a medium-high heat. Add the cashew nuts and cook for 3-4 minutes, stirring regularly, until golden brown.
Remove the nuts from the pan and drain on paper towels.
Leave to one side. Reduce the heat to medium.
Add the Thai curry paste to the pan and stir constantly for 30 seconds, or until fragrant. Add the courgette/zucchini, carrot, mushrooms and tomato purée/paste, and stir well. Pour in the coconut milk and 500ml/17fl oz/2 cups water, the curry powder, tamari and sugar, and bring gently to the boil. Reduce the heat and simmer for 10 minutes, or until the carrot is tender.
Meanwhile, put the rice noodles in a heatproof bowl and pour boiling the water, using a fork, and leaves for 5-6 minutes until soft.
Add the bean sprouts to the vegetable mixture just before serving, stir well then remove from the heat. Drain the noodles in a coriander, then divide among four large serving bowls. Ladle the soup and vegetables over the noodles, and top with fried cashews nuts, coriander/cilantro, spring onions/scallions and extra beans sprouts. Serve with the wedges of lemon.