A Slightly Surreal Singapore Tofu Laksa

Meanwhile bring 700ml of water to the boil in a kettle. Finely chop the spring onions widthways into 1⁄2cm discs, separate the white from the green parts and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and then grate or chop it very finely.

Meanwhile heat 1 tbsp of oil on medium heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the ginger and the garlic. After one minute add the red curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste.

After another minute add in the coconut milk and stir until smooth. Add the stock pot with 400ml of the boiled water and bring to a simmer.

Add the kaffir lime leaf, the peanut butter and 1⁄2 tsp of sugar (if you have some). Roll the lime firmly between the flat of your hand and the work surface. Once you’ve loosened it up, cut it in half and squeeze half of the lime juice into the laksa. Simmer gently for 10 mins.

After 10 mins add the sugar snap peas and the nest of noodles and cook for around 4 mins or until the noodles are soft enough to eat.