Corn, tofu, spinach and egg noodle soup

Ingredients

• 2 cups (500ml) So Good™ Unsweetened Coconut and Almond milk
• 2 cups (500ml) vegetable stock
• 2 cups (500ml) coconut milk (canned variety)
• 2 kaffir lime leaves
• 1 stalk lemongrass
• 6-8 peppercorns
• 1 tbs olive oil
• 2 spring onions, finely sliced
• 1 tbs fresh ginger, grated
• 1 carrot, peeled, diced
• 300g can baby corn, drained, thinly sliced
• 2 cups baby spinach
• 1 lime, juiced
• 300g soft tofu, cut into cubes
• 1-2 hardboiled eggs, peeled, sliced
• 200g egg noodles
• 2 tsp sweet chilli sauce, optional
• 1/4 cup alfalfa sprouts