Squid 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. Return the pan to the heat and add some more water, bring to a simmer then turn the heat down, crack in the eggs and cook for approximately 4-5 minutes until poached as desired.

6. Add the squid, green beans, pak choi, bean sprouts and half of spring onions to the broth and cook for 3 minutes.

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

8. Serve the vegetables and squid on top of the noodles, then slowly pour the broth over to warm the noodles and to create the soup.

9. Garnish the dish with a poached egg and the remainder of the spring onions and the red chilli.