BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Corrie reviews After The Fall by Kirsten Alexander

SCREEN: Corrie reviews Cry Wolf SBS on Demand

FOOD: Caro has a recipe

DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS

Spicy: Thai chicken soup; opposite, pea soup with parmesan crisps

THAI CHICKEN SOUP

1 tablespoon vegetable oil

2 tablespoons Thai green curry paste

3 spring onions, sliced

450g chicken breast, thinly sliced

160ml coconut milk

650ml chicken stock

1-2 green chillies, deseeded and finely sliced

1 tablespoon grated fresh ginger

100g dried rice vermicelli noodles

200g sugar snap peas or snow peas, halved lengthways

2 heads pak choi, leaves separated

Juice 1 lime, wedges to serve

Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish

Heat oil in large saucepan; add curry paste and spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste. Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring to the boil and simmer for 10-12 minutes or until chicken is cooked Add noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until noodles are tender.

Check seasoning, ladle into serving bowls and garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4