Tom Yum Ramen

In a large pan over a medium heat, bring the stock (see steps 6-9) to a simmer.

Add the garlic, galangal, lemongrass, and makrut lime leaves. Cover the pan, and simmer for 30 minutes. Strain the broth, discarding the solids.

Bring the broth back up to a simmer and add the Thai chilli garlic paste, salt, sugar, white soy sauce, lime juice (to taste), oyster mushrooms, cherry tomatoes, tofu, and coconut milk. Simmer for 5 minutes.

While the broth is simmering, in a large pan of boiling water over a high heat, cook the ramen noodles for 4 minutes, stirring occasionally. Drain, rinse, and divide between 4 deep serving bowls.

Fill the bowls with the hot broth, just covering the noodles. Garnish each bowl with the spring onions and coriander, and serve with the lime wedges.

To make the stock, heat the vegetable oil in a large pot over a medium-high heat. Add the onion, celery, ginger, leeks, carrots, and garlic.

Stirring constantly, cook for 10 minutes to caramelise the vegetables.

Add the water and bring to the boil over a high heat. Add the button mushrooms and spring onions, lower the heat to a simmer, and cook for 30 minutes.

Allow to cool to room temperature, or overnight in the fridge to allow maximum infused flavour. Strain the stock and discard the solids. Stock will keep in the fridge for up to 7 days or in the freezer for up to 3 months.