Ohn no khao swe with tofu

Step 1: Heat 3 tbsp vegetable oil in a large pot over a medium heat. Fry 2 onions for 8–10 minutes, stirring, until soft and golden. Add 4 garlic cloves and ⅔ oz fresh ginger and cook for 1 minute, until fragrant.

Step 2: Stir in 1 tsp ground turmeric, 1 tsp sweet paprika and ½ tsp chilli powder for 30 seconds, then add 10 ½ oz firm tofu and 8 ½ oz cooked chickpeas and toss gently to coat in the spiced oil.

Step 3: Whisk 3 tbsp chickpea flour (besan) with 150 ml of the ¾ cup vegetable stock until smooth. Add the rest of the 2 ¾ cups vegetable stock to the pot and bring to a simmer, then whisk in the chickpea slurry. Simmer for 10 minutes, stirring often, until the broth thickens slightly and loses any raw floury taste.

Step 4: Stir in 1 ¾ cups coconut milk, 2 tbsp light soy sauce and ½ tsp salt and heat through over a low heat for 5 minutes without letting it boil hard. A common mistake is boiling the soup after adding the coconut; it splits and turns greasy. It should be creamy and pale golden.

Step 5: Meanwhile cook 11 ½ oz wheat noodles following the packet, drain and divide between bowls.

Step 6: Ladle the soup over the noodles. Put 1 red onion, 2 limes, 1 handful fresh coriander, 1 tsp chilli flakes and 1 ⅜ oz crispy fried noodles on the table so everyone can finish their own bowl.