Peel and chop the shallots. Peel and grate or crush the garlic. Peel and grate the ginger. Split the chilli lengthways and remove and discard the white pith and seeds. Finely chop it.

Wipe the mushrooms clean with kitchen towel and quarter them. Peel the carrots and cut them into batons.

Warm a large pan over a medium-high heat. Add 1 tbsp oil and fry the shallots, chilli, ginger and garlic for 3 mins. Stir regularly. Add 1 tbsp curry paste and fry for 2 mins, stirring regularly.

Crumble in the stock cube and add the coconut milk and 600ml boiling water. Bring to the boil. Reduce to a simmer. Add the mushrooms and carrots, pop a lid on the pan and simmer gently for 15 mins (if you don't have a lid, you can cover the pan with a baking tray).

While the soup simmers, bring a separate pan of water to the boil. Add 2 nests of noodles. Simmer for 4 mins, pulling them apart with a pair of forks. Drain and rinse the noodles under cold water, then shake dry.

When the carrots and mushrooms have cooked for 15 mins, stir in the spinach leaves till they start to wilt.

Divide the noodles between two bowls and ladle the hot soup over the top, making sure each bowl gets plenty of veg. Serve straight away.