Sunny Sweetcorn Noodles

Peel and thinly slice the garlic

Boil a kettle 

Cut the pak choi in half, separating the white and green parts

Set the green tops aside and cut the whites into bite-sized pieces 

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat

Add the ground turmeric and cook for 30 sec

Add the sliced garlic and Thai green curry paste and cook for 2 min

Add the white pak choi and a generous pinch of salt, cover with a lid and cook for 3 min or until the pak choi is tender

Meanwhile, add the wholewheat noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain

Re-boil a kettle

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut and the vegetable stock cube[s] in 350ml [700ml] boiled water - this is your coconut stock 

Add the coconut stock, chilli flakes (can't handle the heat? Go easy!) and the soy sauce to the pan

Meanwhile, add the sweetcorn (no need to drain) and the green pak choi to the pan and cook for 1-2 min or until the greens have wilted - this is your broth

Meanwhile, quarter the lime[s]

Trim and slice the spring onion[s] finely