This recipe is for 2 people, but is easily expandable to feed more. Yet another dish which makes zero claim to authenticity, but is both tasty and straightforward.

• 1 tbsp veg oil
• 1 tbsp sesame oil
• 3 spring onions, finely chopped
• 1 stick lemongrass, grated (microplane for the win!)
• 2 garlic cloves, grated/minced
• 3cm piece of ginger, peeled and grated/minced
• 1 hot red chilli, deseeded and finely chopped
• 500ml chicken stock (or veg stock)
• 1 tin coconut milk
• Juice of ½ lime
• 1 tbsp fish sauce
• 1 tbsp tomato puree
• 1 heaped tsp smooth peanut butter
• 1 tsp sugar
• ½ tsp ground turmeric
• 200g cooked rice noodles
• Fresh coriander, chopped

You can add anything you’ve got knocking around – cooked, shredded chicken; roast sweet potato; fresh spinach; chopped, steamed kale; cubes of tofu.

1. Heat the oils in a saucepan and add the lemongrass, spring onion, garlic, ginger and chilli
2. Stir fry over a low heat for 2 mins
3. Pour in the stock, coconut milk and lime juice, bring to a good simmer
4. Add the fish sauce, tomato puree, peanut butter, sugar and turmeric. Combine thoroughly and cook at a simmer for 10 mins
5. In the final couple of minutes, add the rice noodles and any other ingredients, just to warm through
6. Serve in deep bowls, sprinkled with coriander