Hot and Sour NoodlePrep.Time: 20 mins
Cook.Time: 30 mins
Tools1 Large Saucepan With Lid
3 Heads Pak Choi
2 Stalks Lemon Grass
2 Chillies (de-seeded)
2.5-5cm/1-2" Fresh Ginger
2 Cloves Garlic
2 Chicken Stock Cubes
1 Vegetable Stock Cube
1.2 ltr/2pts Hot Water
110g/4oz Button Mushrooms
MethodPour the hot water into the large saucepan.
Remove a 1cm/½" slice of rind from the lime and cut it into thin strips and add to the pan.
Cut the lemon grass, chillies, and garlic in half lengthways and add to the pan.
Peel the ginger and cut into slices and add to the pan.
Crumble all the stock cubes into the pan and stir well.
Put the lid on and simmer for 20 minutes.
Strain the liquid through the sieve and return it to the pan.
Wash and trim the mushrooms and add to the pan.
Trim base from pak choi, rinse well and add to pan.
Cook over a medium heat for 5 minutes.
Add the juice from the lime and season well with black pepper.
Place the noodles in a colander and run hot water over them.
Divide noodles between 4 bowls.
Add hot soup to noodles and sprinkle fresh coriander on top.
Serve in warmed bowls.
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