First, make the curry paste. Remove the stem from the chilis, peel the ginger, onion/shallot, garlic and lemongrass. Trim the cilantro/coriander stalks and cut all of them pretty small. You want to break up the fibrous bits that the food processor/blender may struggle with.

Place all of the above along with the remaining sauce ingredients in the food processor or blender and pulse until a smooth paste. Refrigerate until ready to use, as required.

Before you start cooking, prepare the vegetables. Cut the eggplant in quarters lengthwise then cut in to medium lengths. Cut any thicker lengths again lengthwise. Remove the leaf part from the bok choy and slice both the stem and leaves but keep separately. Cut the carrot into batons (julienne) and slice the pepper. Cut the asparagus into medium lengths.

Heat a little vegetable oil in a stir fry pan or large skillet over a medium-high heat. First add the eggplant, cook a couple minutes until it's softening, stirring so it doesn't stick. Add the bok choy stalks, carrot and pepper. Cook a few minutes until they are softening as well. Add the asparagus and cook another minute then add the bok choy leaves.

Add the stock and coconut milk then bring to a simmer. Simmer for around 5-mins. Meanwhile cook the noodles according to packet instructions. Drain them and divide between your bowls then top with the curry.