Prawn & Oyster Mushroom Noodle Soup

To make the marinade put all the ingredients into a food processor or blender and blitz until as smooth as possible. Don’t worry if it looks a little ‘bitty’, as it will soften down during the cooking process.

Heat a saucepan over a medium heat, add the coconut oil and red onion and cook for a few minutes to soften.

Add the mushrooms and, once these have softened a little, add the Vietnamese marinade and stir in thoroughly. Add the stock, coconut milk and boiling water.

Bring up to the boil, then add the noodles. Reduce to a simmer and cook for 3 minutes.

Finally, add the prawns and the pak choi. If using raw prawns, cook until they have changed from a grey colour to pink; if cooked, just allow a minute for the prawns to heat through.

Transfer to individual bowls, or one large serving bowl, and scatter the garnishes over the soup, to serve.