Thai style noodle soup
2x2cm piece ginger
1 bunch spring onions
1 small head broccoli
1 pack baby corn
1 small bunch coriander
1 400ml tin coconut milk
1 chicken or vegetable stock cube (or 300ml homemade stock, if you have it)
1 small jar Thai curry paste
1 packet dried noodles
Total cost: Dh29.70
Heat a couple of tablespoons of olive oil in a saucepan. Finely chop the ginger and add to the pan. Thinly slice the spring onions on the diagonal and add 3/4 of the bunch to the pan. Season with a little salt and cook for 2 to 3 minutes, before adding a heaped tablespoon of curry paste to the pan and stirring well to coat.
Cook the noodles according to the packet instructions. Separate the broccoli into small florets and slice the corn in half lengthways. Prepare 300ml of hot stock.
Three or four minutes after adding the curry paste to the pan, pour in the coconut milk and the stock and stir vigorously.
Increase the heat slightly and bring to the boil. Add the broccoli and corn to the pan and cook for a couple of minutes, until the broccoli is tender, but still has some bite to it.
Drain the noodles and divide between two bowls. Pour the vegetables and coconut broth over the top, finish with a squeeze of lime juice (add the remaining lime wedges to the bowls), scatter over the spring onions and a generous handful of coriander leaves and serve.
* The 30 in 30 recipe works on the premise that you have some basic store staples - such as oil, vinegar, butter, salt and pepper - at your disposal