Prawn & Oyster Mushroom Noodle Soup | SheerLuxe

Ingredients

• 2 tsp of coconut oil or olive oil
• 2 red onions, finely sliced
• 100g of oyster mushrooms (or a mixture of different mushrooms), roughly chopped
• 8 tbsp of Vietnamese marinade (see ingredients below)
• 350ml of fish or vegetable stock
• 250ml of coconut milk
• 500ml of just-boiled water
• 150g of fresh wholewheat noodles
• 16 tiger prawns, raw or cooked, head and shell on or off
• 2 small or 1 large pak choi (bok choy), quartered
• 2 garlic cloves, peeled
• A handful of coriander (cilantro), stalks and all
• 5 kaffir lime leaves
• 1 thumb-sized piece of fresh ginger, peeled
• 1 birds eye chilli, roughly chopped
• 2 lemongrass stalks, topped and tailed, roughly chopped
• A splash of Thai fish sauce (nam pla)
• Juice of 2 limes
• 50 ml/1¾ fl oz/scant ¼ cup extra virgin olive oil
• 4 spring onions (scallions), finely sliced
• 1 fresh red chilli, deseeded and sliced
• A small handful of coriander (cilantro), chopped
• A small handful of mint, chopped