Serves : 4 servings
Preparation time : 25 minutes (plus soaking and cooking time)
Ingredients :
Preparation time : 25 minutes (plus soaking and cooking time)
Ingredients :
1) 200 g rice ribbon noodles
2) 2 red chillis
3) 1 1/4 litres vegetable stock
4) salt
5) 1 tbsp light soy sauce
6) 2 tbsp lime juice
7) 2 tsp sugar
8) 4 garlic cloves
9) 1 tbsp peanut oil
10) 150 g bean sprouts,
11) 1 spring onion and a few coriander leaves for garnishing
2) 2 red chillis
3) 1 1/4 litres vegetable stock
4) salt
5) 1 tbsp light soy sauce
6) 2 tbsp lime juice
7) 2 tsp sugar
8) 4 garlic cloves
9) 1 tbsp peanut oil
10) 150 g bean sprouts,
11) 1 spring onion and a few coriander leaves for garnishing
Preparation Method :
1) Soak the noodles in hot water for approx. 25 minutes, then pour off the water and reserve the noodles.
2) Wash, de-seed and finely chop the chillis. Bring the vegetable stock to the boil in a large saucepan.
3) Add the salt, soy sauce, lime juice, chillis and sugar to the stock. Simmer for 10 minutes, then add the noodles and gently simmer for a further 3 minutes.
4) Peel the garlic and chop roughly. Heat a wok, then pour in the oil. As soon as it is hot enough, add the garlic and, whilst stirring, fry until it begins to brown. Remove immediately and drain on kitchen paper.
5) Pour the soup into bowls, sprinkle with the fried garlic, garnish with the bean sprouts, the finely chopped spring onion and the coriander leaves, and serve immediately.
2) Wash, de-seed and finely chop the chillis. Bring the vegetable stock to the boil in a large saucepan.
3) Add the salt, soy sauce, lime juice, chillis and sugar to the stock. Simmer for 10 minutes, then add the noodles and gently simmer for a further 3 minutes.
4) Peel the garlic and chop roughly. Heat a wok, then pour in the oil. As soon as it is hot enough, add the garlic and, whilst stirring, fry until it begins to brown. Remove immediately and drain on kitchen paper.
5) Pour the soup into bowls, sprinkle with the fried garlic, garnish with the bean sprouts, the finely chopped spring onion and the coriander leaves, and serve immediately.
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