|150g / 5oz of dried noodles|
|150g / 5oz of cooked and peeled shrimps|
|175g / 6oz Pak Choi|
|100g / 3½oz Shiitake mushrooms|
|100g / 3½oz carrots|
|Half a medium onion|
|1 Spanish pepper (hot). One could also use chilli peppers or madame jeanette peppers (these are hotter).|
|2 cloves of garlic|
|1 handful of coriander leaves|
|3 lemon leaves (or optionally a piece of lime peel)|
|1 litre / 1.75 pints vegetable bouillon|
|3cm / 1in stem of fresh ginger|
|1 tablespoon fish sauce|
|2 tablespoons light soy sauce|
|1 tablespoon of olive oil|
|Salt to your taste|
Make the bouillon using bouillon cubes and hot water.
Cook the noodles according to the instructions printed on the packing of the product but shorten the cooking time by 30 seconds.
Slice the onion (to half rings).
Slice the garlic.
Cut the carrot julienne (i.e. into thin sticks).
Slice the mushrooms.
Cut the pepper into strips.
Cut the pak choi into pieces of 1-2 centimetres.
Chop the coriander leaves.
Cut the lime into two halves. Cut one of the two halves into two pieces and leave the other half intact.
Two snippets of advice from CookingWithDorus for cooking this soup. Firstly, don't overcook the vegetables, they should retain a slightly crunchy texture. The second word of advice is to use the best quality noodles you can find, Japanese Soba Noodles are recommended if you can find them.
Pak Choi is from the cabbage family of vegetables. When selecting Pak Choi choose the smaller ones because they will be crisper than the larger ones.
Add the ginger and lemon leaves to the hot bouillon and simmer for 15 minutes. Remove the lemon leaves and ginger and add the soy sauce and fish sauce.
Add bouillon and shrimps and bring to boiling point.
Add pak choi pieces and cook these for a short time (1 minute maximum).
Squeeze half the lime into the soup. Add salt to taste.
Add the noodles and heat these in the soup for 30 seconds or so until warmed through.
Add the coriander and serve the soup with a lime quarter in each serving