A tasty Thai recipe which uses spiralised potato in exchange for traditional noodles. The broth is built on the vibrant flavours of ginger, pepper, lemongrass and mange tout which when together is an inspiring delight for the palate. Get involved right here!
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Bring the stock to the boil and add all the ingredients except the potatoes, coriander, and basil. Simmer for five minutes then add the potato and cook for four to five minutes more, until the potato is soft but not falling apart.
Serve with the fresh coriander and basil and some extra lime wedges, chilli and fish sauce on the side.
