Dry the salmon with kitchen roll and season well.

Crush the garlic, chop the mushrooms in half, slice the pak choi in half, finely slice the chilli and spring onions, spirialize the courgette into noodle shapes and julienne the carrots

Heat the coconut oil in a pan. Throw in the garlic cloves and grated ginger and cook for 30 seconds Throw in the mushrooms and stir-fry for 2 minutes

Add the fresh chicken stock, tamari, star anise and cinnamon stick. Bring to a boil, then reduce and simmer for 10 minutes

In another pan heat some coconut oil or sesame oil and fry the salmon for 3 mins each side.

Throw in the carrots and pak choi. Cook for a further 7 minutes then add the courgetti and turn o! the heat keeping the soup covered. Pop the salmon in the pho.

Ladle the soup into two bowls and sprinkle on top of the soup with the chilli, spring onions and cashews (Note –Remove the cinnamon stick and star-anise if you encounter them! They are there to add flavour – not to be eaten!)