Sometimes, like when it’s snowing outside even though it’s March, or when you realise that you’ve been overdoing it a little lately (be that by working too much, drinking too much, eating too many M&Ms or all of the above), all you really want is a bowl of something hot, delicious and good for you. If it can come together in one pot, so much the better. <br /> <br />The crispy fried shallots are by no means essential, but if you can stretch yourself to this extra stage, you’ll be glad you did. You can even use the same pan to save on washing up, just decant the oil into a jar once it has cooled a bit and save it for the next time you’re frying. Make twice as many as you think you’ll need, as you won’t be able to stop yourself picking at them while the soup cooks. This soup is infinitely adaptable; sub in whatever vegetables you have lying around, use the kind of noodles you like best, exchange the coconut milk for stock if you don’t have it or fancy a more virtuous option, the principal is the same.

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