Paleo Vietnamese Beef Pho with Zucchini Noodles

Begin by boiling 500ml of water for each stock cube in a saucepan. Meanwhile, place the steak in the freezer to slightly firm.

Prepare your vegetables: slice the portobello mushrooms, peel and thinly slice the shallots, finely chop the ginger and garlic, and roughly slice the basil, coriander, mint, and bok choy. Julienne the zucchini into noodle shapes using a julienne peeler or knife.

Next, finely slice the red chilli and cut the lime into wedges.

In another saucepan, heat the olive oil over high heat, then add the shallots, garlic, and ginger, sautéing until they're fragrant.

Add the cinnamon stick, star anise, and mushrooms to the pan, and sauté until fragrant.

Stir in the green curry paste along with a small splash of stock, until the curry paste has dissolved.

Add the remaining stock and give everything a good stir.

Retrieve the steak from the freezer and slice it thinly.

Add the zucchini noodles and the bok choy to the soup, stirring until the vegetables have wilted.

Incorporate the steak, cooking until it has changed colour, then add a squeeze of lime juice, to taste.

Remove the soup from the heat, and serve in individual bowls, remembering to remove the cinnamon stick and star anise.

Garnish with the fresh herbs (basil, coriander, and mint) and red chilli before serving. Enjoy your flavourful green curry soup!