Soak the dried mushrooms in warm water (about 20cl), about 30 minutes.
Chop the onion, chili's and ginger finely. Heat a wok, add oil then the onion, chili and ginger. Fry for a few minutes. Add the mushrooms and stir fry for 2 to 3 minutes.
Poor the dried mushrooms and the liquid into the wok. Add vegetable stock, garlic, fish sauce and soy sauce. Bring to the boil. Squash the lemon grass, add lemon grass, half the lime juice and the sugar to the soup. Boil for a few more minutes and taste. Add more lime juice if needed. Now add the noodles. Boil until the noodles are soft. Turn of the heat and add the shredded lime leaves. Ready to serve.
If you want vegan forget about the fish sauce or replace with mushroom sauce.
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