• Roughly chop the mushrooms. Stir the coconut milk (or shake the packet) to dissolve any lumps.
• Trim the pak choi then halve lengthways.
• Peel and grate the garlic (or use a garlic press).
• Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
• Halve the lime. Thinly slice the chilli widthways.

• Place a large pot over high heat with a drizzle of oil. 
• Once hot, fry the mushrooms, carrot and half the chilli until softened, 5-6 mins. Stir in the curry powder and rogan josh paste and fry for 2-3 mins.
• Pour in coconut milk, stock and 300ml water (per 2P).
• Bring to the boil, cover and simmer for 12-14 mins.
• When the soup has 1 min left to cook, add the noodles to the pot and stir until warmed through, 30 secs.

NOTE: Adding tofu? Chop into 2cm cubes, add to the pot along with the veg and cook as instructed.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, lay in the pak choi. Season with salt and pepper.
• Fry until charred, 2 mins on each side.
• Once charred, add the garlic and fry for 1 min more. 
• Add a splash of water, cover with a lid or some foil and leave to steam for another 3 mins.

• Season your soup to taste with salt, pepper and a squeeze of lime juice.
• Divide the soup between bowls.
• Top with garlic pak choi and remaining sliced chilli (use less if you don't like spice).
• Cut any remaining lime into wedges and serve alongside.