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Asian-style aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms

PT30M

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Aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms

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1
To begin, grate one half of the ginger and finely slice the other. Slice the chilli into thin slices, smash the lemongrass with a rolling pin then place in a saucepan with the garlic, ginger and half of the sliced chilli
2
Pour over the vegetable stock, add the star anise and bring to the boil. Simmer for 20 minutes
3
While the stock is cooking, prepare the vegetables. Cut the pak choi into quarters, slice the shiitake mushrooms and shed the Chinese leaf finely
4
Cook the noodles in boiling water and when cooked, refresh in running cold water. Reserve for later
5
Pass the stock through a sieve and place back in the pan. Return to the boil, add the vegetables and the rest of the chilli. Cook for 3 minutes before adding the noodles and water chestnuts. Season with the soy sauce and a little fish sauce, if desired
  • 30g of water chestnuts, sliced
  • 1 tsp fish sauce, optional
  • 1 tsp light soy sauce
6
Add the picked Thai basil, slice the spring onion finely and sprinkle over the top. Finish with a little sesame oil and serve with wedges of lime
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Asian-style aromatic vegetable broth with soft noodles, pak choi and shiitake mushrooms

 
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