How to make

1. Place the stock in a wok or large frying pan with 500ml water, bring to the boil and add the curry paste.

2. Add the noodles to the stock and simmer for 4 mins. Remove the noodles from the pan to keep warm in a serving bowl. Leaving the stock in the wok.

3. Meanwhile, thinly slice the vegetables.

4. In add the vegetables to the wok and simmer in the stock for 1 minute , then with a strainer remove and place in the serving bowl with the noodles.

5. Ensure there is enough stock left in the pan to submerge the eggs, top up will a little water if necessary. When the stock is simmering add 2 eggs to poach gently for 2 mins. remove with a slotted spoon the the serving bowl.

6. Finally, pour the cooking liquid over the vegetables, noodles and egg in the serving bowl, add a dash of lime and soya sauce to serve.

This Recipe was demonstrated in Our free Thursday class hosted by Chelsea Theatre . Click the link below for a list of the recipes in the weeks a head and to register for the ingredients to cook along!