Spicy coconut fish soup for $9.60

1. Place noodles in a large, heatproof bowl. Cover with boiling water. Set aside 5 minutes, until tender. Drain well.
   
   
2. Meanwhile, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 minute, until fragrant.
   
   
3. Blend in stock and coconut milk. Simmer gently, 4-5 minutes. Add fish, buk choy stems and baby corn. Simmer 2-3 minutes, until fish is just cooked through. Stir fish sauce and sugar through. Add buk choy leaves and remove from heat.
   
   
4. Divide noodles among serving bowls and ladle over soup. Top with a small amount of beansprouts, coriander and chilli, to serve. Accompany with lime wedges.

• For wasabi mayonnaise, combine 1/3 cup whole egg mayonnaise with 1-2 teaspoons wasabi paste.