I think this is a favourite for Nick and me, a lovely spicey soup that’s a doddle or a doodle to make.

The obligatory onion is fried in spicy rapeseed oil with garlic, ginger and a splash of soy sauce. Mushrooms are stirred in next with a chopped up red chilli pepper. I then added some king prawns, corn pieces, sweet snap peas and some medium ‘straight to wok’ noodles. Covered with water, added in a stock cube, some fresh corriander and simmer away for 20 mins or so. There are loads of variants of this, a splash of fish sauce works well but I didn’t have any….