Serves 4
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  1. In a large pot, heat the oil over a medium-low heat. Add the shallots, ginger, and chillies and cook for 3-4 minutes, stirring occasionally.
  2. Add the stock and water and bring to a boil, then reduce the heat and simmer for 6-7 minutes. Stir in the lime zest and the mushrooms, and simmer for a further five minutes.
  3. Add the lime juice, fish sauce, rice noodles and fish. Simmer for 4-5 minutes until the fish is just cooked and the rice noodles are soft. Stir in the tomatoes and coriander, divide into bowls and serve.

Nutrition Facts

Per serving: 329kcals, 8.2g fat (1.6g saturated), 25.3g carbs, 5.9g sugars, 42.1g protein, 4g fibre, 2.031g sodium

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Gambas al ajillo