Remove the shell from the prawns
Use the tip of a sharp knife to remove the black spine
Zest the lime
Wash and finely chop the herbs
Peel the spring onions and finely slice
Soak the dried mushrooms in cold water
Peel the ginger and the onion and then roughly chop into chunks
Place the chicken wings in a large saucepan and add 2 litres of cold water, the ginger, onion, cloves, star anise and the softened mushrooms
Simmer over a low heat for 30 minutes
Use a perforated spoon or tongs to remove the chicken wings from the saucepan
Remove the skin and roughly shred the chicken meat
Spread the shredded chicken between 6 soup bowls
Add the chive, coriander and the spring onion
Add the noodles and the prawns to the cooking stock and cook for 1 minute
Use a perforated spoon or tongs to spread the noodles between your serving bowls
Add the cooking stock, season with lime zest and a little fish sauce.