Chilled herby noodle soup with brown sugar chilli oil and king oyster mushrooms

Heat the coconut oil over medium heat in a large pot. Add the shallot, chilli and ginger and cook, stirring, until fragrant

Add in the veg stock, lemongrass, coconut milk, coriander, basil and lime

Bring to a simmer, then turn the heat off and blend using a hand blender until the soup base is smooth. Strain through a fine mesh sieve, season to taste, then set aside in another large pot to cool before placing in the fridge to chill completely

Cook the noodles until tender, and then drain them and rinse under cold water. Mix with a drizzle of oil to stop them sticking, then chill in the fridge until needed

Add all the ingredients for the chilli oil, apart from the oil, to a medium, heavy-bottomed saucepan, or a large heatproof bowl

Add the oil to a medium, heavy-bottomed saucepan and heat to 140°C 

Carefully pour the hot oil over the aromatics – it will bubble up a lot, so stand back and do it in increments if needed

Set aside to infuse while you make the remaining components

To make the mushrooms, heat up the vegetable oil over a high heat

Pan-sear the mushrooms flat side-down until golden

Add the remaining ingredients and stir until sticky and rich

Place the noodles into serving bowls, then spoon over the green herby soup. Top with the oyster mushrooms, homemade chilli oil, jammy boiled eggs and spring onion. Serve immediately