Boil the rice noodles according to the instructions on the package.
3
Fry the garlic, chili, ginger and the white part of the spring onion in a pan together with oil until the onion is soft. Add the beef and cook until browned.
4
Add tomatoes, carrots, soy sauce and coconut milk, and simmer for about 10 minutes.
5
Pour the rice noodles into the soup, and top with lime juice, fresh coriander, the green part of the spring onion (chopped) and crushed cashews.
