Make your laksa paste. Peel the garlic, ginger and shallots and tumble into a food processor. Grate in the lemon zest, add half of the chilli and the stalks from the coriander (save the leaves for later). Sprinkle in a pinch of salt and pepper and blend till finely chopped and well combined. No food processor? No problem, just chop all of the ingredients as finely as possible and stir together.

Trim the French beans. Peel and slice the carrot into thin matchsticks. Trim the roots and top 3cm from the spring onions and cut the rest into rough 2cm pieces.

Pour 1 tbsp oil into a large pan or wok and bring to a medium heat. Scoop in the laksa paste and fry for 5 mins, stirring frequently.

Pour 1 ltr boiling water into the pan and crumble in the stock cube. Add the coconut milk and stir well to combine. Bring to the boil, then reduce to a simmer and cook for 10 mins.

Add the French beans, carrots and noodles to the pan, stir and continue to cook for a further 5 mins.

Tip the crab meat and sliced spring onion into the pan. Mix everything together with a wooden spoon and simmer for 3 mins. Meanwhile, finely slice the remaining chilli and roughly tear the coriander leaves.

Ladle the crab laksa into deep bowls. Finish with a scattering of chilli slices and coriander leaves. Serve with wedges of the lemon for squeezing.