In a large soup pot, heat oil over medium heat.

If using chicken, brown your chicken and season with Gops. Once the chicken has cooked, remove from pan and set aside.

If the pan is dry add more olive oil.

Add onion and sauté for about 3-4 minutes, then add ginger and garlic. Add in the sliced chili pepper if using.

Sauté for a further one minute.

Add in the mushrooms and red pepper and sauté until soft.

Next add chili paste, all of the spices, vegetable broth, coconut milk and soy sauce.

Stir and bring to a boil over high heat.

Once it boils, You can add rice noodles or if not using them, let the soup simmer for about 4-6 minutes or until the noodles are cooked or the soup thickens. Add more veggie broth if the soup gets too thick.

Add the juice of one lime, and if you are using chicken. Add the chicken back into the soup and stir to combine.

Taste and adjust seasonings. Add more salt/pepper/chili powder/red pepper flakes/ to taste if needed.

Add the fresh parsley and stir to mix in well.

Serve hot in soup bowls with fresh parsley and lime wedges.