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.
«If you cannot find chicken wings, use chicken thighs and chop into thin slices when cooked.»