Put the curry paste in a pan with the ginger, the chopped chillies and half the coconut milk. Bring to the boil, then turn down to a simmer and cook, stirring for 2-3 minutes. Add the remaining coconut milk and the stock and simmer for a further 2 minutes.
Add the peas, babycorn, mange tout and noodles and cook for 5 minutes until just tender. Remove from the heat and stir in the spinach.
Ladle the hot soup into 4 bowls and garnish with sliced chillies and the chopped peanuts to serve.