Thai mussel and noodle soup

Ingredients

900g (2lb) fresh mussels, cleaned
1 x 15ml spoon (1 tablespoon) sunflower oil
5cm (2") piece fresh root ginger, grated
1 fresh red chilli, deseeded and finely chopped
4 spring onions, finely sliced
115g (4oz) shitake mushrooms, sliced
3 x 15ml spoon (3 tablespoons) Thai green curry paste
750ml (1and a half pints) fish or chicken stock
salt
2 x 15ml spoon (2 tablespoons) lime juice
2 x 15ml spoon (2 tablespoons) fish sauce or nam pla
200g (7oz) pak choi, shredded
255g (9oz) medium noodles, cooked and drained
2 x 15ml spoon (2 tablespoons) fresh chopped coriander

Serves 4

Method

Heat the oil in a large saucepan and cook the ginger, chilli and spring onion for 1 minute.
Add the mushrooms and cook for a further 2 minutes.
Stir in the curry paste and cook for 1 minute.
Pour in the fish stock and bring to the boil, then reduce the heat to a simmer and season.
Carefully add the mussels, cover and cook for 2-3 minutes, until opened, discarding any that do not.
Stir through the remaining ingredients until the noodles are heated through.
Garnish with coriander and serve.