Quite a production, this one, but well worth it, for a satisfyingly tasty soup, fresh and zingy and full of flavour. The clarification process half way through is important, as it clears the broth beautifully

Soup;

4 big crab claws, cooked

2.5cm cube ginger, finely chopped

500ml chicken stock

1 litre Vegetable Nage or Stock

1 stick lemongrass

1 red birdseye chilli, sliced in two and deseeded

1 tbsp nam pla (Thai fish sauce)

1 tbsp light soy

8 big raw prawns in their shells, beheaded

150g monkfish or scallops, cut into thin slices

2 scallions (spring onions) finely chopped

1 pack baby pak choi, roughly chopped, or 1 pack baby courgettes cut into sixths lengthways

½ tin water chestnuts, sliced

Clarifying;

1 small leek, very finely sliced

2 egg whites

To serve;

1 tbsp chopped coriander

1 tbsp chopped mint

1 birdseye chilli sliced very thinly

2 tbsps cider vinegar

1 tbsp rice wine

100g 4-minute noodles

• Mix the sliced chilli for serving with the cider vinegar and the rice wine, and leave to infuse

• Peel the ginger, reserving the peel, slice thinly. Cut a strip from the lime zest, and juice the rest

• Place 3/4 of the ginger, and the zest and lime juice in a pan with the chicken stock, the nage, the outer leaves of the lemongrass, the chilli halves, nam pla and the soy into a pan, and bring to the boil slowly. Simmer for 25 minutes. Strain

• Clarification:- Cool the stock in the fridge for 20 minutes, then add the egg whites and leek. Bring to the boil slowly, whisking all the time. As soon as it starts to bubble, stop whisking, and simmer very gently for 5 minutes

• Line a sieve with a double layer of muslin, and pour the stock gently through it. Allow to drain through – do not press! Clean the muslin and sieve, and repeat. Your stock is now ready

• Cook the noodles as directed on the packet, put into a hot serving bowl and keep warm

• Bring the stock back to a gentle simmer, add the prawns, monkfish or scallops, the rest of the ginger and lemongrass, and simmer for 2 minutes. Then add the crab claws, scallions, pak choi and water chestnuts and simmer for 1 minute

• Mix the chopped coriander and chopped mint in a little serving bowl. Put the chilli and vinegar in another little serving bowl

• Divide the seafood evenly between 4 soup plates and serve. Your diners can add noodles as they wish, and chopped herbs, and – sparingly! – the chilli vinegar, to taste. Don’t forget to provide shell crackers for the crab claws, and finger bowls for soupy fingers