3 lemon leaves (or optionally a piece of lime rind)
1 tablespoon fish sauce (replace optionally with 1 tbsp light soy sauce)
2 tablespoons light soy sauce
150g (5 oz) noodles (uncooked)
1/2 onion, sliced in half rings
1 spanish pepper, sliced
2 cloves garlic, sliced
100g (3 1/2 oz) shiitake mushrooms, sliced
100g (3 1/2 oz) carrot, julienned
150g (5 oz) prawns, cooked and peeled
170g (6 oz) pak choi, cut into 2cm pieces
salt to taste
1 handful coriander leaves, chopped
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Method Prep:20min › Cook:10min › Ready in:30min
Heat the stock to boiling. Add the ginger and lemon leaves and simmer for 15 minutes. Remove the lemon leaves and ginger and add the soy sauce and fish sauce.
Cook the noodles according to the instructions printed on the packing of the product but shorten the cooking time by 30 seconds.
Cut the lime in half. Cut one of the two halves into two pieces and leave the other half intact.
Fry the onion for 90 seconds. Add pepper and garlic, and fry an additional minute. Add mushrooms; fry 90 seconds. Add carrot and fry for 1 minute.
Add stock and prawns and bring to boiling. Add pak choi pieces and cook these for a short time (1 minute maximum). Squeeze half a lime into the soup. Add salt to taste.
Add the noodles and heat these in the soup.
Add the coriander and serve the soup.
Serve the soup with the two lime pieces and some chilli sauce.
Serious vegetarians can replace the prawns with fried tofu cubes and the fish sauce with light soy sauce. Add these together with the mushrooms.
The shiitake mushrooms can be replaced with other mushrooms like chanterelles.
The paksoi and carrot can be wholly or partially replaced with other crunchy vegetables like Chinese cabbage, pepper or fennel. French beans or sugar peas are also tasteful in this dish. When you this you have to adapt the cooking times.
Use a tasteful noodle for this dish. I prefer Japanese soba noodles.
Don't overcook the vegetables. The pak choi has to stay crunchy.