Curried Pak Choi & Tenderstem Broccoli Laksa

Boil a kettle

Trim, then slice the spring onions

Bash the lemongrass with a rolling pin, cut it [them] down the middle lengthways, remove the tough outer layers (keep them for later!) and chop the softer inner stem[s]

Rip/tear the chestnut mushrooms (this saves time and creates an interesting texture)

Heat a large, wide-based deep pan or pot (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the chopped spring onion and mushrooms with a pinch of salt and cook for 3-4 min 

Add the red curry paste, curry powder, turmeric and chopped lemongrass and cook for 1-2 min further or until fragrant

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly 

Dissolve the chopped coconut cream in 800ml [1.6L] boiled water and add the soy sauce – this is your coconut stock

Add the coconut stock to the pot with the kaffir lime leaves and the outer lemongrass layers 

Add the wholewheat noodles and cook for 4-5 min or until they're almost cooked through

Tip: separate the noodles in the pot with a fork to ensure they're all cooked through

Cut the pak choi in half, separating the white base and green tops

Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half

Add the Tenderstem broccoli and cook for 2-3 min

Add the chopped pak choi and cook for 1-2 min further or until cooked with a slight bite

Squeeze the juice of 1/2 [1] lime into the pot

Meanwhile, bash the peanuts with a rolling pin until finely crushed (keep them in the bag so you don't lose any!)

Cut the remaining lime into 2 [4] wedges