a) Heat a splash of oil in a large saucepan over medium-high heat. b) When hot, add the mushroom, and pepper. Stir and cook until softened, 2-3 mins. c) Add the Thai spice (beware it's hot, add half if you're not a fan of heat!) and the easy ginger. Cook for 1 minute.

a) Pour in the coconut milk and bring to a simmer. b) Stir in the vegetable stock powder and water (see ingredients for amount) along with the peanut butter. c) Simmer until the veggies are soft, 3-4 mins.

a) Meanwhile, crush the peanuts by bashing the bag with the bottom of a saucepan.

a) When the veggies are soft, stir in the noodles. b) Make sure they are submerged in the laksa. c) Simmer until soft enough to eat, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.

a) Stir in the soy sauce and lime zest. b) Taste and add lime juice and salt to taste. c) Share between your bowls and finish with a sprinkle of peanuts. Enjoy!