What you’ll need:

1 can PURO Banana Blossom
1 can PURO Coconut Milk
300g glass noodles 
500ml stock
170g green beans
2 red peppers 
2 sheets nori
2 tablespoons Thai red curry paste
1 tablespoon sesame seed oil
Handful of coriander leaves

How to make it:

1. Add the nori sheets to hot stock and leave to infuse for 15-20 minutes.
2. Slice the peppers, then heat the sesame oil on a medium heat and fry the paste for 1-2 minutes until fragrant before adding the vegetables.
3. Remove the nori sheets and add the stock and coconut milk to the pan.
4. Next drain the banana blossom and add it to the soup, and simmer slowly for 15 minutes.
5. Whilst the soup simmers cook the glass noodles (making sure to rinse with cold water to stop them from sticking) and divide between the bowls.
6. Add the coriander to the soup to finish and serve over the noodles.
   
   

Recipe courtesy: @livingfortheveg