Red Thai Ramen

1. Heat a large Soup pan on the hob to a medium/high heat and add the stock.

2. When the stock is boiling, add the coconut milk, curry paste, ginger, garlic, fish sauce, lime juice, peppers, nut butter, agave syrup and mushrooms and stir well.

3. Cook for 20 minutes.

4. After 15 minutes In a separate pan, boil some salted water and cook the noodles. Once cooked, drain and divide equally between 3 bowls.

5. Add the green beans, pak choi, bean sprouts and half of spring onions and cook for 3 minutes.

6. Remove from the heat, add the coriander and stir through.

7. Serve the vegetables on top of the noodles, add your choice of chicken, prawns or tofu then slowly pour the broth over to warm the meat (or tofu) and to create the soup.

8. Garnish the dish with the remainder of the spring onions and the red chilli.