Noodles: you can use all sorts of dried noodles for this recipe; ramen, soba, buckwheat, egg and rice noodles are all delicious.

Make it plant-based: Use a vegan fish sauce (like this Thai Taste Vegan Fish Sauce), vegan stock, vegan-friendly dumplings and noodles (e.g. not egg noodles). Also check that your Thai curry paste is vegan-friendly (some contain fish).

If you want to double the recipe: double everything but you may find 1 tin of coconut milk is enough even for 4, as long as it’s diluted with more stock (say 800ml stock total).

Frozen wontons: these are such a handy freezer staple. You can use whatever flavour you like, Pork, chicken, prawn or mixed vegetables are all delicious. You can, of course, make your own too. If you can’t find wontons, gyozas work really well too.

Separate pans: don’t be tempted to save on the washing up by cooking the noodles in the same pan as the broth. A bit like pasta, noodles release starch as they cook. This is great when we reserve pasta water to create a super creamy pasta sauce. However, it will cause your broth to become too thick and starchy in this recipe.

What to do with leftovers: Any leftovers can be kept in the fridge in an airtight container for 3 days. Sometimes it thickens up as it sits or it makes the noodles a little too soft. So if you can store the broth apart from the rest, that can save it. But otherwise, it’s still delicious. Best to reheat in a saucepan over medium until bubbling hot. Make sure the wontons are hot all the way through too. If you ate all the wontons but have leftover noodles/broth, throw in fresh wontons!