Paleo Vietnamese Beef Pho with Zucchini Noodles

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Place the steak in the freezer while you prepare your other ingredients so it becomes slightly firm.

Slice the portobello mushrooms.

Peel and thinly slice the shallots.

Peel and finely chop the ginger and garlic.

Roughly slice the fresh basil, coriander, mint and bok choy.

Julienne the zucchini into noodle shapes, or use a julienne peeler.

Finely slice the red chilli and cut the lime into wedges.

In a saucepan, heat the olive oil over high heat.

Add the shallots, garlic and ginger and sautee until fragrant.

Add the cinnamon stick and star anise and mushrooms, sautee until fragrant.

Add the green curry paste and a small splash of stock. Stir until the curry paste has dissolved.

Add the correct amount of stock and stir.

Remove the steak from the freezer and thinly slice.

Place the zucchini noodles and the bok choy in the soup and stir through.

Cook the vegetables until wilted.

Add the steak and stir through; cook until changed colour.

Add a squeeze of lime juice, to taste.

Remove the soup from the heat.

Distribute among serving bowls, making sure to remove the cinnamon stick and star anise.

Garnish with the fresh herbs (basil, coriander and mint) and red chilli and serve.