Chilli King Prawn & Coconut Curry Ramen

Boil a kettle

Slice your white cup mushrooms finely

Top, tail and dice your carrot[s] finely

Trim, then slice your spring onion[s]

Chop your creamed coconut roughly (if required!)

Heat a large pot with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced mushroom and diced carrot and cook for 7 min or until the mushrooms are tender and lightly golden

Once the mushrooms are tender, reduce the heat to medium and add the chopped creamed coconut with your curry powder and half your chilli flakes (can't handle the heat? Go easy!)

Cook for 1 min or until fragrant

Once fragrant, add your soy sauce and 650ml [925ml] [1.2L] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook for a further 8 min or until the carrot is tender – this is your curry ramen broth

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat with a drizzle of vegetable oil

Once hot, add your coconut flakes and cook for 2-3 min or until toasted and lightly golden – these are your toasted coconut flakes

Tip: Watch them like a hawk so they don't burn! Once toasted, transfer them to a plate and reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, drain then add your king prawns and the remaining chilli flakes (not a fan of spice? Just add a little!) and cook for 4-5 min or until cooked through – these are your chilli king prawns

Once the carrot is tender, bring the curry ramen broth to the boil over a medium-high heat and add your fine egg noodles

Cook for 1-2 min or until the noodles are cooked with a slight bite – this is your coconut curry ramen