Ingredients:
9 oz rice stick noodles
4 cups vegetable broth
1 lemongrass stem, only pale part, finely chopped
2 garlic cloves, cut
½ tsp ground ginger
1 long red chili, thinly sliced
3.5 oz shiitake mushrooms
1 cup bean sprouts
4 tbsp lime juice
coriander and mint leaves, to garnish
Directions: Pour boiling water over the noodles and leave aside for 10 minutes or until soft. Place the vegetable broth, lemongrass, garlic, ginger, chili and 2 cups of water in a large saucepan. Bring to the boil, then reduce heat to medium. Simmer for 10 minutes. Add mushrooms and cook for 5 more minutes, then stir in the lime juice. Divide the noodles and bean sprouts among bowls. Serve the soup topped with coriander and mint leaves.
