Ross Shonhan served up Thai green curry ramen with pork stock on today’s episode of Sunday Brunch.

The ingredients for the Thai Curry Tare: 15g birds eye chilli, 85g coconut cream, 15g coriander (stem on), 1g coriander seeds, 1g cumin seeds, 10g fresh galangal (cleaned and peeled), 25g peeled garlic, 35g light soy, 12g fresh lemon grass, 5g fresh kaffir lime leaves, 60g shiro (white) miso, 1g peppercorns, 2g sea salt, 40g shallots, 7g shrimp paste, 30g Thai fish sauce and 3g fresh turmeric.