Halve the baby corn lengthways.

Trim the green beans, then cut into thirds.

Remove the stems from the portobello mushrooms (but leave the mushrooms whole).

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.

Pour over the soy sauce and fry for 1 min more until the mushrooms have soaked up some of the soy sauce.

Transfer them, stem-side up, to a lined baking tray. Drizzle over the honey (see pantry for amount). Bake on the top shelf of your oven until softened, 8-10 mins.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Add the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and turmeric. Fry until fragrant, stirring occasionally, 2 mins. 

Add the coconut milk, vegetable stock paste, sugar and the water for the soup (see pantry for both amounts). Stir to combine.

Bring to the boil, then add the baby corn and green beans.

Simmer for 1-2 mins. Season with salt and pepper.

Once the soup has simmered, add the noodles and cook until tender, 4 mins. Season with salt and pepper. Add a splash of water to loosen if needed.

When the mushrooms are cooked, carefully drain off any excess liquid, then slice widthways into 1cm slices.

Share the Thai style noodle soup between your bowls and top with the soy mushrooms.

Enjoy!