Asian fish noodle broth - Serves 4 people

In a large pan, warm the sesame oil, add the fish sauce and slowly sweat the shallots, sugar, chilli, crushed lemon grass and ginger. Add the stock and bring to the boil for about 10 minutes. Pour 1/3 of the hot stock in to a pan with the rice noodles and the chilli flakes, cover and put to one side.

Add the coconut cream to the main pan and boil for 5 minutes, add the monk fish, squid, mullet and mussels and cook for 3 minutes, check the seasoning, add lime juice to taste; (if the soup tastes too strong you can always dilute it with the stock from the noodles.) Drain the noodles, and place in the serving dish, top them with the soup

At the last minute add the coriander and mint then serve.