Nom banh chok with green curry broth

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over a medium-low heat. Add 5 tbsp kroeung (Khmer lemongrass paste) and fry, stirring constantly, for 3–4 minutes, until it smells sweet and citrusy and the oil turns yellow. Do not let it brown.

Step 2: Add 7 oz pumpkin, 8 ½ oz cooked white beans or cannellini, 2 ½ cups water and half the ¾ cup coconut milk. Bring to a simmer and cook over a medium heat for 15 minutes, until the pumpkin falls apart when pressed against the side of the pan.

Step 3: Blend the broth until completely smooth with a stick blender, or in batches in a jug blender with the lid vented. It should be the colour of pale pistachio and lightly thick, like single cream.

Step 4: Return it to the pan, stir in the rest of ¾ cup coconut milk, 1 ½ tbsp fermented soybean paste (miso) (whisked first with a ladle of broth so it doesn't clump), 1 tbsp palm sugar and ½ tsp salt. Simmer gently for 5 minutes. Common mistake: boiling hard once the coconut milk is in, which makes it split and look oily. Keep it at a lazy bubble and taste for salt at the end.

Step 5: Meanwhile, cook 10 ½ oz thin rice noodles (rice vermicelli) in plenty of boiling water following the packet, usually 3–4 minutes, until soft right through. Drain, rinse under cold water and shake dry, then twist into small nests.

Step 6: Put two or three noodle nests in each bowl and ladle the hot broth over the top.

Step 7: Pile 1 cucumber, 5 ½ oz beansprouts, 3 ½ oz yardlong beans or green beans, 3 ½ oz banana blossom, 1 handful mint leaves and 1 handful Thai basil leaves high on top, add a wedge of 1 lime and toss everything at the table.